Braised Duck

Directions

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