4 pounds duck, cut into 4 pieces
2 tablespoons kosher salt
1 teaspoon black pepper, cracked
4 bay leaves
6 sprigs fresh thyme
6 garlic cloves, crushed
2 pounds duck or goose fat, melted
Servings: 4
1. Rub the duck with the salt. Place skin side down in a roasting pan just large enough to hold the pieces in one layer; season with the black pepper, crumbled bay leaves, thyme and garlic. Cover and refrigerate overnight.
2. Bake the duck at 325ºF (160ºC) until brown, approximately 15-20 minutes. Add enough melted duck or goose fat to cover the pieces completely.
3. Cover the pan and cook in a 300ºF (150ºC) oven until the duck is very tender, approximately 2 hours.
4. Remove the duck from the fat and place in a deep hotel pan. Ladle enough of the cooking fat over the pieces to cover them completely. Be careful not to add any of the cooking juices.
5. Cover the pan and refrigerate for 2 days to allow the flavors to mellow.
6. To serve, remove the duck from the fat and scrape off the excess fat. Bake at 350ºF (180ºC) until the skin is crisp and the meat is hot, approximately 30 minutes.
2 tablespoons kosher salt
1 teaspoon black pepper, cracked
4 bay leaves
6 sprigs fresh thyme
6 garlic cloves, crushed
2 pounds duck or goose fat, melted
Servings: 4
1. Rub the duck with the salt. Place skin side down in a roasting pan just large enough to hold the pieces in one layer; season with the black pepper, crumbled bay leaves, thyme and garlic. Cover and refrigerate overnight.
2. Bake the duck at 325ºF (160ºC) until brown, approximately 15-20 minutes. Add enough melted duck or goose fat to cover the pieces completely.
3. Cover the pan and cook in a 300ºF (150ºC) oven until the duck is very tender, approximately 2 hours.
4. Remove the duck from the fat and place in a deep hotel pan. Ladle enough of the cooking fat over the pieces to cover them completely. Be careful not to add any of the cooking juices.
5. Cover the pan and refrigerate for 2 days to allow the flavors to mellow.
6. To serve, remove the duck from the fat and scrape off the excess fat. Bake at 350ºF (180ºC) until the skin is crisp and the meat is hot, approximately 30 minutes.
Last edited:
