Braised Duck
From chefelaine 15 years agoIngredients
- sea salt shopping list
- Freshly ground black pepper shopping list
- 1 4 to 5-pound duck, rinsed, dried, and cut in half shopping list
- 4 sprigs of thyme shopping list
- 4 cloves of garlic, skin left on and lightly crushed shopping list
- 1 - 2 juicing oranges, sliced shopping list
- 4 leaves fresh sage shopping list
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.
The Rating
Reviewed by 12 people-
love duck fixed this way its awsome thanks
momo_55grandma in Mountianview loved it -
I always loved the orange-duck combination. This is the perfect meat for the tangy sweet taste of oranges!
elgab89 in Toronto loved it -
The hour wait will be so worth it for your Braised Duck. Thank you for this wonderful recipe.
Five Forkstrigger in loved it
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