Braised Duck

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    4365 calories; 423 grams fat; 142 grams saturated fat; 201 grams monounsaturated fat; 54 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 124 grams protein; 818 milligrams cholesterol; 2108 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. 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.
2. 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.