Duck Parts

• 1 whole duck, including head, if possible
• 100 g (3½ oz) duck fat

Take the duck and remove the breasts and legs (if your duck has the head, also remove the tongue). Keep the bones for the duck glaze.

Trim the duck breast and put in a vacuum bag. Seal the bag and cook in a water bath at 64°C (147°F) for 22 minutes. Cool in an ice bath. Heat half the duck fat in a frying pan and sear the duck breast over low heat, skin side down.

Put the duck to