Braised Duck
- Ready In:
- 2hrs 10mins
- Ingredients:
- 5
- Serves:
-
2-3
ingredients
- kosher salt or sea salt
- fresh ground black pepper
- 1 (4 lb) duck, rinsed, dried, and cut in half
- 4 sprigs thyme
- 4 garlic cloves, skin left on and lightly crushed
directions
- Salt and pepper the duck liberally on both sides.
- Place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan.
- Wedge the thyme and garlic under the skin.
- Cover the pan with its lid or with foil, and place it over low heat.
- Braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).
- Turn duck.
- Cover pan.
- Braise for another hour, until duck bottom is well browned and meat is quite tender.
- Remove duck to a cutting board; with a poultry shear, halve the halves.
- Place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high.
- Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin turns crisp and dark.
- Transfer to a dish.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>