Quadrefiù con ragù d'anatra

Pat the whole duck dry with paper towels and season generously with 10 grams of fine sea salt and 2 grams of black peppercorns, inside and out.

In a large, heavy-bottomed pot or Dutch oven, heat 25 grams of extra-virgin olive oil over medium-high heat. Sear the whole duck on all sides until deeply golden brown. Remove the duck from the pot and set aside.

Add the pancetta to the same pot and render until crispy. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.