Preheat the oven to 200°C
Cut tomatoes into bite size pieces and place in a sieve over a bowl, season well with the salt, and cover loosely with cling film and set aside for at least 30 min to allow the juices from the tomatoes to run
For the duck if not already done score the fat of the duck in a crisscross pattern
Place fillets fat side down on a COLD dry pan and turn to a medium heat. As the pan heats up the fat will start to render from the fillets. Cook until fat is golden in colour (time will depend on the speed of your hob) Turn fillets over and continue to cook for a further 2 to 3 minutes (be sure to save the fat from your pan for wonderful roast potatoes and vegetables)
Place fillets on a roasting tray and cook for a further 10 – 15 minutes depending on oven and taste. Remove from oven and allow to rest
Cut courgette and baguette into ½ inch slices and brush on both sides with the garlic oil, on a hot grill pan lightly grill on both sides.
Place the spinach in a bowl and add the tomatoes and grilled courgette and bread and top with a generous handful of fresh torn basil.
To the juice from the tomatoes, whisk in the dijon mustard and vinegar and pour over the salad and toss through
Served with the sliced warm duck

Duck fillet with Panzanella Salad