Panfried Duck
Here’s a method that takes less than an hour and results in a crisp bird from which nearly all of the fat has been rendered. It’s accomplished by the simple procedure of cutting up the duck, then cooking it, covered, on top of the stove. Served hot or at room temperature, the bird is crisp, tender, and far more flavorful than any chicken.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Cut the duck into 6 or 8 serving pieces. Reserve the wing tips, back, and neck for stock. (Cut the gizzard into slices and cook along with the duck if you like; reserve the liver for another use.) Put the duck, skin side down, in a 12-inch skillet. Sprinkle it with salt and pepper, add the garlic and a few thyme sprigs, and turn the heat to medium-high. When the duck begins to sizzle, cover and turn the heat to medium.
Step 2
After 15 minutes, turn the duck and season the skin side. After 15 more minutes, uncover the skillet and turn the heat back to medium-high. Cook the duck, turning as necessary, so that it browns nicely on both sides; this will take another 15 minutes.
Step 3
Serve hot or at room temperature. Strip some of the leaves from the remaining thyme sprigs and use them as a garnish if you want.
Variation
Step 4
Soy Duck: Rub the duck with salt, pepper, 1 tablespoon soy sauce, and 1 tablespoon dry sherry before putting it in the pan. When it is done, garnish with minced peeled fresh ginger or minced fresh cilantro.
