| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 10 |
|
Garlic gloves |
| 4 |
|
Bay leaves |
| 4 |
|
Sprigs of fresh thyme |
|
|
Reserved fat |
| 2 |
tb |
Black peppercorns |
| 1 |
tb |
Kosher salt |
|
|
6 to 8 cups olive oil |
INSTRUCTIONS
Preheat the oven to 200 degrees. Lay the garlic, bay leaves, thyme, and
duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with
the peppercorns and salt. Lay the duck on top, skin side down. Add enough
olive oil to cover the duck completely. Cover the pot with foil and bake
for 12-14 hours, or until the meat pulls away from the bone. Remove the
duck from the fat and strain. Reserve the duck fat.
Recipe By :ESSENCE OF EMERIL SHOW #EE2436
Posted to MC-Recipe Digest V1 #319
Date: Wed, 27 Nov 1996 09:16:25 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”