Makes 4 servings
1 1/2 table spoons kosher salt
Combine the salt, garlic, thyme allspice, and bay leaf in a small bowl. Mix well and rub the mixture over all the meaty sides of the cut-up dusk. Place in a plastic bag with resealable closure and marinate in the refrigerator for 12 to 24 hours.
Preheat the oven to 300F. Spray the inside of an oven cooking bag with nonstick vegetable spray. Add the flour to absorb the juices from the ducks as it cooks. Rub the marinade off the duck with paper towels and place the pieces in a flat layer inside the bay. Follow the bag manufacturer’s instructions for providing proper ventilation during cooking. Place the bag in large baking dish and cook until tender when pierced with the tip of a knife, about 2 1/2 hours*. Set aside until cool enough to handle.
Before serving, heat a large nonstick skillet over medium-high heat. Place the duck skin side down in the skillet and cook until the skin is crispy and the meat is heated through, 3 to 4 minutes. Serve at once.
Note: when I retested this recipe in preparation for the show, I decided that the duck needed longer in the oven than I had suggested in my cookbook, so please follow these directions.
John C. Campbell III Says:
June 2nd, 2012 at 6:55 pm
Sara this works like a champ!!! I experimented and did it with two birds in one brown-in bag and it comes out even better!! (I could never bring myself to discard duck fat after Julia’s admonitions on the subject -snicker-)
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