Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3285.8 Kcal (13757 kJ) | ||
| Calories from fat | 3399.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 377.76g | 581% | |
|---|---|---|---|
| Cholesterol | 393.15mg | 131% | |
| Sodium | 825.45mg | 34% | |
| Potassium | 32.08mg | 1% | |
| Total Carbs | 2.16g | 1% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 0.4g | 1% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 814.46 Kcal (3410 kJ) | ||
| Calories from fat | 842.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.64g | 581% | |
|---|---|---|---|
| Cholesterol | 97.45mg | 131% | |
| Sodium | 204.61mg | 34% | |
| Potassium | 7.95mg | 1% | |
| Total Carbs | 0.54g | 1% | |
| Sugars | 0.04g | 1% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.1g | 1% | |
| Vitamin C | 0.5mg | 3% | |
| Calcium | 3.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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