Crispy Duck

Crispy Duck
Thanks to Arthur Koff for this recipe.

~ 1 duck, domestic preferred
~ Kosher salt
~ pepper
~ Herbs de Province seasoning, found at most grocery stores

Remove most of the skin and fat. Render it down in a heavy pan over medium heat.

Cut duck into serving pieces; breast, legs, thighs.

Dry marinade overnight with Kosher salt, pepper and Herbs de Province.

In a skillet, sear duck, skin side down over high heat.

Put meat in a heavy baking pan. Add the duck fat.

Cover and bake at 250 degrees for 2 hours.

Serve and Enjoy.

For more information:
Backwoods Bound
619 W Legion St
Columbia, IL 62236 US
Email: mail@backwoodsbound.com

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