Braised Duck

1. 1

   Salt and pepper the duck liberally on both sides.

2. 2

   Place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan.

3. 3

   Wedge the thyme and garlic under the skin.

4. 4

   Cover the pan with its lid or with foil, and place it over low heat.

5. 5

   Braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).

6. 6

   Turn duck.

7. 7

   Cover pan.

8. 8

   Braise for another hour, until duck bottom is well browned and meat is quite tender.

9. 9

   Remove duck to a cutting board; with a poultry shear, halve the halves.

10. 10

    Place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high.

11. 11

    Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin turns crisp and dark.

12. 12

    Transfer to a dish.

No additional tips available.