Title: Pan-Fried Duckling
Categories: Poultry
Yield: 4 Servings

5	lb	Duck
		Salt and freshly ground
		Black pepper
3	cl	Garlic, optional
		Fresh thyme sprigs, optional

Cut the duck into 6 or 8 serving pieces, reserving the wing tips, back and neck for stock. (Cut the gizzard into 1/8" slices, and fry it along with the duck if you like; reserve the liver for another use.) Place the duck pieces, skin side down, in a large skillet, and season. Add garlic and thyme as desired, and turn the heat to medium-high. When the duck begins to sizzle, cover the skillet; lower heat to medium.

After 15 min, turn the duck, season the skin side, then cover and cook for 15 min more. Uncover the skillet and turn the heat back to medium high. Cook the duck, turning it as necessary, so that it browns nicely on both sides, 15 min.

Serve hot or at room temperature. Strip some of the leaves from the remaining thyme sprigs, and use them as a garnish.

Variation: Rub the duck with salt, pepper, 1 T soy sauce, and 1 T dry sherry before placing it in the pan. When it is done, garnish with minced fresh ginger or minced cilantro leaves (original author's recipe).

Paula Peck's Art of Good Cooking adapted by Mark Bittman, NY Times 1/21/98

From: Michael Loo Date: 27 Jan 98

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