Posted on September 24th, 2010 by Sara Moulton | Filed under Episode 116 « Sara's Weeknight Meals Season 1 | 1 Comment
Makes 4 servings…
Hands on time: 15 to 20 minutes
Total preparation time: 2 hours 45 minutes
1 1/2 table spoons kosher salt
1 tablespoon minced garlic
1 tablespoon finely chopped fresh thyme
3/4 teaspoon ground allspice
1 bay leaf, preferably Turkish, crumbled
One 5-pound duck, cut into 8 pieces, all fat and skin left on
1 tablespoon all-purpose flour
Serves 4
Combine the salt, garlic, thyme allspice, and bay leaf in a small bowl. Mix well and rub the 
Makes 4 servings…
Hands-on time: 30 minutes
Total preparation time: 3 hours
This is actually an adaptation of a recipe by a very talented New York chef named Tom Valenti. Who (no pun intended) is known for his stick to your ribs cooking. We ran the recipe in Gourmet many years ago when he was the chef at a place called Allison on Dominick. Now he has two of his own restaurants on the upper West Side of Manhattan, Ouest 
