Directions:
- Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock.
- Leaving bones and skin attached, chop breasts into halves.
- With a cleaver, remove tips of drumsticks to use in stock.
- Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes.
- Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours.
- To test for doneness, pierce with a sharp fork.
- It should just fall off fork when shaken.
- Transfer duck pieces to a medium baking dish and add the fat. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks.
- Before serving, lift duck pieces out of fat. Remove and discard skin and any excess fat by warming slightly on a rack in the oven.
- Serve duck hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 821.45 Kcal (3439 kJ) | ||
| Calories from fat | 849.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.44g | 145% | |
|---|---|---|---|
| Cholesterol | 98.29mg | 33% | |
| Sodium | 206.36mg | 9% | |
| Potassium | 8.02mg | 0% | |
| Total Carbs | 0.54g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.1g | 0% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 3.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 814.46 Kcal (3410 kJ) | ||
| Calories from fat | 842.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.64g | 145% | |
|---|---|---|---|
| Cholesterol | 97.45mg | 33% | |
| Sodium | 204.61mg | 9% | |
| Potassium | 7.95mg | 0% | |
| Total Carbs | 0.54g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.1g | 0% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 3.1mg | 0% | |
* 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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