Roast Duck Recipe Soop

• Rock salt
• 2 x Portions of Duck breast
• Fresh spinach (optional)

1. Preheat an oven to gas mark 5/230 degrees.
2. Fill a clean grillpan about half full of hot water and put in the middle of the oven.
3. Prick the skin and fat of the duck with a sharp knife, and crack some rock salt over the skin.
4. Heat a pan till its uncomfortable to hold your palm over it at a height of about 2 inches (about 1 minute on medium/high), then place both pieces skin side down.
5. you may want to use a splashguard, as it spits and cuases a mess
6. Cook on one side for about 4 minutes until the skin is hard and crispy, then turn over and cook the other side for 4 minutes.
7. Only turn once.
8. Transfer to the grillpan in the oven, skin side up, and cook for 18 minutes.
9. After this time, the meat will be a light pink, and probably a little rarer in the middle, but moist throughout with all the fat rendered out, and hard crispy skin.
10. You still have a pan of duckfat, remember?
11. Not enough to keep, but Id recommend adding a little butter to it and sauteing some fresh spinach (use loads, it bulks down).
12. If you do, do this after the duck has been removed from the oven, as it takes seconds, and the duck should be rested if you can resist eating it.

salt, breast, fresh spinach

Taken from www.chowhound.com/recipes/roast-duck-13453 (may not work)