This sandwich was adapted directly from a meal Tom had developed years earlier for Gramercy Tavern. We cure the duck lightly, for about 24 hours, more for flavor than to remove moisture. Then it is cooked verrrrrry slowly, with the fat side down. It is particularly important in this recipe to use a heavy-bottomed pan so that the heat distributes evenly, and to cook the duck over a super-low heat in order to render the fat without overcooking the duck. Once it’s cooked and you let it cool, you can slice it and use it in myriad ways—as an appetizer, in salad, on canapés. Note that because the duck’s been cured, its flavor is now concentrated and a little goes a long way. We pair the duck with caramelized apples and endive, which provide sweetness, acidity, and just the right edge of bitterness. Felling extra-indulgent? Save the pan in which you cooked the duck and toast the bread in the fat!
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