| 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
A Message from our Provider:
“God is bigger than any church”