Braised Duck

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READY IN: 2hrs 10mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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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.
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