Braised Duck

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• kosher salt or sea salt
• fresh ground black pepper
• 1 (4 lb) duck, rinsed, dried, and cut in half
• 4 sprigs thyme
• 4 garlic cloves, skin left on and lightly crushed

Recipe

• 1 salt and pepper the duck liberally on both sides.
• 2 place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan.
• 3 wedge the thyme and garlic under the skin.
• 4 cover the pan with its lid or with foil, and place it over low heat.
• 5 braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).
• 6 turn duck.
• 7 cover pan.
• 8 braise for another hour, until duck bottom is well browned and meat is quite tender.
• 9 remove duck to a cutting board; with a poultry shear, halve the halves.
• 10 place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high.
• 11 place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin turns crisp and dark.
• 12 transfer to a dish.