| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | Five-pound ducks | |
| 2 | ts | Salt |
| 2 | tb | Black peppercorns; cracked |
| 6 | c | Rendered duck or pork fat |
| 12 | Garlic cloves; peeled | |
| 12 | Fresh thyme sprigs |
INSTRUCTIONS
Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. With a cleaver, remove tips of drumsticks to use in stock. Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes. 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. To test for doneness, pierce with a sharp fork. It should just fall off fork when shaken. 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. 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. Serve duck hot or cold. Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A23 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #806 by Holly Butman <butma001@acpub.duke.edu> on Sep 25, 1997
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