| Ingredients: 2 teaspoons garlic, minced
1 tablespoon coarse sea salt
1 teaspoon thyme, fresh
1 pound duck fat, melted
4 pounds duck, quartered
1 teaspoon black pepper, coarsely ground
Directions:1. Rub the duck with the salt. Place duck, skin side down, in a roasting pan just large enough to hold in one layer. Season with black pepper, bay leaves, thyme and garlic. Cover and refrigerate overnight.
2. Roast the duck at 325?F until golden, approximately 15-20 minutes. Add enough melted fat to cover completely.
3. Cover the pan and cook in a 300?F oven until the duck is very tender, 2-3 hours.
4. Remove the duck from the fat and place in a deep, oven-proof dish. Pour enough of the cooking fat over the pieces to cover completely. Be careful not to add any of the cooking juices.
5. Cover the pan and refrigerate.
6. To serve, remove the duck from the fat, scraping off the excess fat. Roast at 350?F until the skin is crisp and the meat is hot, approximately 30 minutes.
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