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READY IN:
26hrs 35mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock.
  2. Leaving bones and skin attached, chop breasts into halves.
  3. With a cleaver, remove tips of drumsticks to use in stock.
  4. Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes.
  5. 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.
  6. To test for doneness, pierce with a sharp fork.
  7. It should just fall off fork when shaken.
  8. 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.
  9. 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.
  10. Serve duck hot or cold.

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