BRAISED DUCK

Braised Duck image

Provided by Amanda Hesser

Time 2h30m

Yield 2 to 3 servings

Number Of Ingredients 5

Kosher salt
Freshly ground black pepper
1 4 1/2-to-5-pound duck, rinsed, dried and cut in half (neck and backbone reserved for broth)
4 sprigs thyme
3 cloves garlic, skin left on and lightly crushed

Steps:

Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.