duck and potatoes

pre-heat the oven to 450 F (230 C). At the same time, heat some water to boiling. Par-boil two (or more) medium potatoes, cut into pretty small pieces, in the boiling water for, say, 5 minutes. While the potatoes are par-boiling, put a cast-iron pan (or two if necessary) into the oven to heat with the oven. Drain the potatoes and put them, olive oil (plenty) and salt (plenty) into the pan and put it back into the oven. Toss these with a spatula every 5-ish minutes.

Meanwhile, cut diagonals into the fat on a duck breast and paint it with molasses (or maple syrup, or nothing sweet) and salt. After the potatoes have been going in the oven for 20 minutes, push potatoes aside and put the duck into the pan, fat side down. Do 12 minutes that way, and 6 the other. Pull it all out, let it sit for 5 minutes, then slice the duck thin and serve. Preferably with cranberry sauce and a salad or green vegetable. Serves 2 to 3, depending on appetites.