Panfried Duck

Directions

1. 1
   Cut the duck into 6 or 8 serving pieces.
2. 2
   Reserve the wing tips, back, and neck for stock.
3. 3
   (Cut the gizzard into slices and cook along with the duck if you like; reserve the liver for another use.)
4. 4
   Put the duck, skin side down, in a 12-inch skillet.
5. 5
   Sprinkle it with salt and pepper, add the garlic and a few thyme sprigs, and turn the heat to medium-high.
6. 6
   When the duck begins to sizzle, cover and turn the heat to medium.
7. 7
   After 15 minutes, turn the duck and season the skin side.
8. 8
   After 15 more minutes, uncover the skillet and turn the heat back to medium-high.
9. 9
   Cook the duck, turning as necessary, so that it browns nicely on both sides; this will take another 15 minutes.
10. 10
    Serve hot or at room temperature.
11. 11
    Strip some of the leaves from the remaining thyme sprigs and use them as a garnish if you want.
12. 12
    Soy Duck: Rub the duck with salt, pepper, 1 tablespoon soy sauce, and 1 tablespoon dry sherry before putting it in the pan.
13. 13
    When it is done, garnish with minced peeled fresh ginger or minced fresh cilantro.