Directions:
- Salt and pepper the duck liberally on both sides.
- Place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan.
- Wedge the thyme and garlic under the skin.
- Cover the pan with its lid or with foil, and place it over low heat.
- Braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).
- Turn duck.
- Cover pan.
- Braise for another hour, until duck bottom is well browned and meat is quite tender.
- Remove duck to a cutting board; with a poultry shear, halve the halves.
- Place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high.
- Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin turns crisp and dark.
- Transfer to a dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1339.25 Kcal (5607 kJ) | ||
| Calories from fat | 1360.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 151.21g | 233% | |
|---|---|---|---|
| Cholesterol | 151.17mg | 50% | |
| Sodium | 0.68mg | 0% | |
| Potassium | 16.04mg | 0% | |
| Total Carbs | 1.32g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 0.24g | 0% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 863.1 Kcal (3614 kJ) | ||
| Calories from fat | 877.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.45g | 233% | |
|---|---|---|---|
| Cholesterol | 97.42mg | 50% | |
| Sodium | 0.44mg | 0% | |
| Potassium | 10.34mg | 0% | |
| Total Carbs | 0.85g | 0% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 4.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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