Braised Duck

Directions

1. 1
   Salt and pepper duck generously on both sides.
2. 2
   Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans.
3. 3
   Wedge thyme and garlic under skin.
4. 4
   Cover pan with lid or foil; place over low heat.
5. 5
   Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).
6. 6
   Turn duck; cover pan.
7. 7
   Braise for 1 more hour, until duck bottom is well browned and meat very tender.
8. 8
   Remove duck to cutting board; cut halves in half.
9. 9
   Reserve fat from pan.
10. 10
    In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat.
11. 11
    Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark.
12. 12
    Transfer to dish, and serve.