This is an easy, show stopping recipe that will make you look like a pro even if you can barely boil water. As with many restaurant recipes it is all about planning or "mise en place" or advance preparation.
By par-cooking the duck in advance you remove a majority of the fat that can cause flare-ups and burning. You also don't need to worry about undercooking the meat and having burnt skin and raw duck.
You may do the same recipe with chicken, goose, game hens, or any other poultry for a change of pace.
Serves 2-4 depending on the size of the duck, the number of sides you are serving and your appetite.