As belly of pork goes, so goes duck in pieces (either breasts or legs). Set the pieces on a rack in the halogen oven with skin side up, and with the pieces around 3 inches (7.5cm) away from the element. Turn the heat on to 200C (400F). Cook until the skin is crisp.
In the meantime, mix 1 teaspoon each of coarse salt, freshly ground black pepper, and a herb mix such as herbes de Provence in a small bowl. Or use a Chinese-type spice rub: half a teaspoon each of coarse salt, freshly ground black pepper, five-spice powder and fresh ginger.
When the skin is done, which can take anything from 10 to 15 minutes, turn the pork over and sprinkle on the herb mixture evenly. Continue cooking for another 5-10 minutes, till the duck is cooked medium-rare. Turn the meat over again and cook for another minute, just to make sure the skin is dry and piping hot. Leave to rest for a few minutes before serving.
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