Braised Duck

1. 1

   Salt and pepper duck generously on both sides.

2. 2

   Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans.

3. 3

   Wedge thyme and garlic under skin.

4. 4

   Cover pan with lid or foil; place over low heat.

5. 5

   Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).

6. 6

   Turn duck; cover pan.

7. 7

   Braise for 1 more hour, until duck bottom is well browned and meat very tender.

8. 8

   Remove duck to cutting board; cut halves in half.

9. 9

   Reserve fat from pan.

10. 10

    In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat.

11. 11

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

12. 12

    Transfer to dish, and serve.

No additional tips available.