Braised Duck
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- Freshly ground black pepper
- 14½-to-5-pound duck, rinsed, dried and cut in half (neck and backbone reserved for broth)
- 4sprigs thyme
- 3cloves garlic, skin left on and lightly crushed
Nutritional analysis per serving (3 servings)
2103 calories; 203 grams fat; 68 grams saturated fat; 0 grams trans fat; 97 grams monounsaturated fat; 26 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 60 grams protein; 1691 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
- Step 2
Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.
Private Notes
Comments
Bought a whole duck, easily removed the head/neck/feet/wing tips using kitchen shears. Subbed dried thyme. It fit nicely in my enameled cast iron Dutch oven, but after the first hour, I realized I had the heat too low and bumped it up a tad. That's when the fat really started to render, about an inch of it. No other liquids are needed. After another 30 min on the first side I flipped it and followed the recipe. Seems forgiving. Next time I'll add more garlic. Delicious: tender meat, crispy skin.
There's no liquid added to this recipe? Does the duck leak out all the liquid you need to braise?
The ingredient list seems to suggest that this recipe is for one whole duck, however, the instructions speak about ‘halves’. So I wonder if this is a recipe for braising duck ‘breasts’ instead of a whole duck?
This is a recipe for a whole duck, cut into 2 halves lengthwise (each half with one leg and one half breast)
Bought a whole duck, easily removed the head/neck/feet/wing tips using kitchen shears. Subbed dried thyme. It fit nicely in my enameled cast iron Dutch oven, but after the first hour, I realized I had the heat too low and bumped it up a tad. That's when the fat really started to render, about an inch of it. No other liquids are needed. After another 30 min on the first side I flipped it and followed the recipe. Seems forgiving. Next time I'll add more garlic. Delicious: tender meat, crispy skin.
There's no liquid added to this recipe? Does the duck leak out all the liquid you need to braise?