- 1 duck
- Salt and freshly ground pepper
- 2 carrots, sliced in circles
- 2 yellow onions, cut into 1/2 -inch chunks
- 2 bay leaves
- 3 thyme sprigs
- 2 Tbsp. vegetable oil
- 1 head of garlic, halved crosswise,
- 2 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 2 cup chicken stock
- 1 Tbsp. finely chopped fresh flat-leaf parsley
You can have your butcher cut your duck into pieces or you can do it by yourself: remove the legs from the duck and cut them into drumsticks and thighs. Remove the whole breasts on the bone. Split each breast down the center, and then cut the breasts in half crosswise through the bones. Chop the back and neck bones into 2 or 3 pieces. Season the duck pieces with salt and pepper.
Heat oil in a large, heavy-bottomed skillet on medium high heat.
Lightly coat duck pieces in flour, add meat to hot pan and fry on 1 side for 3-4 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 3-4 minutes, again until golden brown. Remove meat and set aside. To the same skillet (if necessary add some more oil) add carrots, onions and the head of garlic, season with salt and pepper and cook over high heat until the vegetables start to brown. Turn off the heat.
Preheat the oven to 375°.
Arrange the duck pieces in a casserole dish (I used Dutch Oven pot) and add the tomato paste, stirring to coat. Scatter sautéed carrots, onions, garlic. Add bay leaves and thyme sprigs on top. Pour the chicken stock.
Cover with a lid and braise in the oven for 1 1/2 hours; when it’s done.
Serve with bulgur (wheat) or mashed potatoes.