Ingredients
- 1 (4-5 lb.) Maple Leaf Farms Whole Duck , cut into 4 pieces
- 2 Tbsp. Kosher Salt
- 1 tsp. Cracked Black Pepper
- 4 Whole Bay Leaves
- 6 Crushed Garlic Cloves
- 1/2 bunch Fresh Thyme
- 2 lb. Duck Fat
Direction
- Rub the duck with the kosher salt. Place it skin-side down in a plastic container or stainless steel deep-sided pan (hotel pan), large enough to hold all pieces flat. Season with pepper, bay leaves, garlic and thyme. Cover and refrigerate overnight.
- Transfer duck to a roasting pan. Bake at 325°F for 15-20 minutes, until brown.
- Melt duck fat, pour over pieces to cover them completely.
- Cover and bake at 300°F until the duck is very tender, approximately 2 hours.
- Remove duck from fat and place in a hotel pan. Ladle the cooking fat, careful not to add any of the cooking juices, to cover completely.
- Cover the pan and refrigerate for 2 days to allow the flavors to mellow.
- Remove the duck, scrape off excess congealed fat. Bake at 350°F until skin is crisp and meat is hot, approximately 30 minutes.