PAN-FRIED DUCKLING

Pan-Fried Duckling image

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 4

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1 5- to 6-pound duck
Salt and freshly ground black pepper
3 cloves garlic, optional
Sprigs of fresh thyme, optional

Steps:

Cut the duck into 6 or 8 serving pieces, reserving the wing tips, back and neck for stock. (Cut the gizzard into 1/8-inch thick slices, and fry it along with the duck if you like; reserve the liver for another use.) Place the duck pieces, skin side down, in a 12-inch skillet, and sprinkle it liberally with salt and pepper. Add garlic and thyme sprigs if desired, and turn the heat to medium-high. When the duck begins to sizzle, cover the skillet and lower the heat to medium.
After 15 minutes, turn the duck, season the skin side, then cover and cook for 15 minutes more. Uncover the skillet and turn the heat back to medium high. Cook the duck, turning it as necessary, so that it browns nicely on both sides; this will take 15 minutes more.
Serve hot or at room temperature. Strip some of the leaves from the remaining thyme sprigs, and use them as a garnish.