How to make it

  • 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.
  • Place the orange slices on top of the skin
  • Place 2 sage leaves beneath each of the meat pieces
  • 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 poultry shears, 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 and cover with foil, letting the meat rest 5 minutes before serving.

Reviews & Comments 4

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  • greenlord 9 years ago
    Somple, tasty and cost effective recipe for duck! I will try it for sure ! Warning to all foodies. do not try if you dont have a cast iron pan. If you do, cook and enjoy, if you dont, go buy one :)
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    " It was excellent "
    trigger ate it and said...
    The hour wait will be so worth it for your Braised Duck. Thank you for this wonderful recipe.
    Five Forks
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    " It was excellent "
    elgab89 ate it and said...
    I always loved the orange-duck combination. This is the perfect meat for the tangy sweet taste of oranges!
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    " It was excellent "
    momo_55grandma ate it and said...
    love duck fixed this way its awsome thanks
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