Panfried Duck

1. 1

   Cut the duck into 6 or 8 serving pieces.

2. 2

   Reserve the wing tips, back, and neck for stock.

3. 3

   (Cut the gizzard into slices and cook along with the duck if you like; reserve the liver for another use.)

4. 4

   Put the duck, skin side down, in a 12-inch skillet.

5. 5

   Sprinkle it with salt and pepper, add the garlic and a few thyme sprigs, and turn the heat to medium-high.

6. 6

   When the duck begins to sizzle, cover and turn the heat to medium.

7. 7

   After 15 minutes, turn the duck and season the skin side.

8. 8

   After 15 more minutes, uncover the skillet and turn the heat back to medium-high.

9. 9

   Cook the duck, turning as necessary, so that it browns nicely on both sides; this will take another 15 minutes.

10. 10

    Serve hot or at room temperature.

11. 11

    Strip some of the leaves from the remaining thyme sprigs and use them as a garnish if you want.

12. 12

    Soy Duck: Rub the duck with salt, pepper, 1 tablespoon soy sauce, and 1 tablespoon dry sherry before putting it in the pan.

13. 13

    When it is done, garnish with minced peeled fresh ginger or minced fresh cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.