'Braised' in its own fat, the skin of this duck is golden and crisp and the meat is made quite tender. As a finishing touch, the duck is cut into pieces and sauteed in the rendered fat for extra crispiness.

Braised Duck

Gourmet salt
Freshly ground black pepper
1 (4 to 5-pound) duck, rinsed, dried, and cut in half
4 sprigs of thyme
4 cloves of garlic, skin left on and lightly crushed

1. Salt and pepper the duck liberally on both sides.
2. Place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan. Wedge the thyme and garlic under the skin.
3. Cover the pan with its lid or with foil, and place it over low heat. Braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).
4. Turn duck. Cover pan. Braise for another hour, until duck bottom is well browned and meat is quite tender.
5. Remove duck to a cutting board; with a poultry shear, halve the halves.
6. Place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin turns crisp and dark. Transfer to a dish.

Serves 2 to 3.