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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Mighty Duck Recipe courtesy Alton Brown Show: Good Eats Episode: What's Up Duck Overall User Rating:  |
D-Day!
12/31/2006 at 10:58pm
User: CORY from Milwaukee, WI User Rating:
I was very excited for Duck Day! My husband and I cooked our first duck and it turned out great! The instructions on the web could have used a diagram...I mean "X" what, where, huh??? We turned to Jacques and Julia for some help on the cutting up part, since we never saw the episode. Take the advice of Julia, "Just start cutting, you can't do much damage". We highly recommend the greens with the duck-- they are great. Our store was out of swiss chard, so we used kale and it turned out really well. I had no idea if I would actually like duck after all this work, but it was rich and tasty and not too intimidating after all. We served Food Network's spaetzle recipe with it and it complimented it nicely. We will definately be making the Mighty Duck again.
AMAZING BEYOND BELIEF!!!
12/30/2007 at 11:04pm
User: Lauren from Tempe, AZ User Rating:
OMG! This duck was Amazing! Alton has done it again! I went into this being VERY excited about making duck for the first time. I invited my cousin, her fiancee, and my boyfriend over for a good dinner! And everything turned out PERFECT! Everyone said how much they LOVED it! I didn't have chard, so instead i used baby spinach and it turned out well with that. The duck wasn't too hard to prepare, and the skin turned out nice and crispy! PERFECTION! I'd advise that if you haven't seen the episode, check it out on youtube, just search under good eats What's Up Duck, and check it out, its very helpful!
Somewhat complicated but worth every effort!
12/23/2007 at 05:53pm
User: Elizabeth from St Louis, MO User Rating:
The recipe has many steps and none of them can be skipped. Steaming the duck leaves behind some nasty pans to clean out. But every step is worth it - the combination of steaming and then roasting the duck results in a superior combination of flavor and texture. I've been just roasting ducks for years, but I will follow this recipe from now on. The only reason the recipe doesn't rate 5 stars is because of the multiple steps and long cooking times.
a holiday menu staple!!
12/20/2006 at 12:48pm
User: Reginald from Apex, NC User Rating:
this recipe has quickly become a family favorite!!! we make this for more holidays where we dont want a turkey (other thank thanksgiving) even the kids like it!! choose your own side if you need more than Chard.. enjoy
Duck That's NOT Greasy!
12/17/2006 at 03:01pm
User: Karen from Jacksonville, FL User Rating:
I bought a cast-iron pan specifically so that I could try this recipe, it looked so good on Alton's show. I have never regretted it, even if I didn't use it for other recipes! The duck turns out tender, but not greasy and the skin is crispy and a treat all by itself. Using the pan drippings for the greens almost makes them as great as the duck itself. This is a great special occasion dish for two or an intimate holiday gathering!
Don't use muscovy
12/13/2007 at 05:38am
User: Andrew from Houston, TX User Rating:
The fat content, especially lining the skin, in a muscovy duck is far less than a Pekin, or Long Island duck. The 45 minute steaming likely caused Kathy from Los Altos, CA's dry meat.
Delicious
12/05/2004 at 08:21am
User: Anonymous User Rating:
This duck was wonderful! It was a little bit of trouble to make, but it turned out great.
Worth the effort..
11/29/2007 at 11:49pm
User: Michelle from Petal, MS User Rating:
I have fixed this recipe twice, my husband and I love duck and this is wonderful..definately worth the time it takes.. had to substitute kale for chard (cannot get it here) and enjoyed it thoroughly! Thumbs up to Alton!
Fantastic!
11/21/2004 at 11:47pm
User: ANDY from Lincoln, NE User Rating:
What a great recipe for someone making duck for the first time! It came out great - taste, texture, and doneness were all perfect.
Simple... GOOD
11/20/2007 at 09:48pm
User: Anonymous User Rating:
Great duck. I made it years ago for the day after Thanksgiving and now I'm making for the big day. :) Good. Flavorful. The steaming gets rid of a lot of the fat. Alton Brown rocks.
Awsome Awsome Awsome
11/19/2005 at 01:10pm
User: James from Harker Heights, TX User Rating:
This is the easiest (and best tasting) duck I have ever cooked. Great for a easy dinner or a special family meal. The searing is fun too!
Killer Quack Quack
11/13/2005 at 06:44pm
User: Anonymous User Rating:
Awesome daffy!! This is the best duck recipe I have ever tried. Simple and so much better than roasting with the orange sauce.
all time favorite
11/12/2007 at 12:05pm
User: Tania from New Orleans, LA User Rating:
This recipe rocks. Love the preparation, the flavor. I have tried other recipes, but they not work like this one. My husband did not like duck until he had this version and now it is one of our favorites!
Too much time
10/23/2005 at 10:25am
User: SANDRA from Battle Lake, MN User Rating:
While alway trusting AB to give us good eats, this recipe fell short. It is a very long process which doesn't yield much flavor enhancment. I expected to taste the brine in the finished product, but got no citrus or garlic flavor at all. The process yielded moist meat with mahoghany skin, but the flavor wasn't as good as simply roasting a duck in the oven whole. I would not make this again. We love duck and prefer it roasted in the oven to this method.
Wonderful and easy.
10/17/2006 at 10:55am
User: Sam from Bloomfield, NJ User Rating:
This was the first time I had cooked duck, and this recipe will ensure that I will cook it again. Like many of Alton's recipes it opened the door to a new food for me.
awsome duck
10/07/2007 at 03:22pm
User: michael from epping, NH User Rating:
super easy ,great tasting
Brilliant!
10/07/2007 at 12:30pm
User: DANIEL from IONE, CA User Rating:
This Duck recipe is exceptional. If you follow the recipe exactly you will not be disappointed. I promise you.
Easier than you think..and delicious
10/06/2007 at 02:19pm
User: Anonymous User Rating:
We've made duck before and it was a nightmare. We had vowed NOT to make it again..until we saw this show. Not only did we get great tips for defrosting a frozen duck but the recipe was easy and it was very delicious. My duck billed cap off to Alton Brown.
I love you Alton Brown
10/03/2005 at 07:01pm
User: SOMMER from Saint Cloud, MN User Rating:
This was the best duck I ever had. Hands down. And my dad is a chef. During the steaming process I put some of the garlic and thyme in the colander with the duck. Really amazing flavors. And truly the most moist duck ever! I served mine with a sauce I made with red wine, (chopped) garlic that was brined and steamed with the duck, creme de cassis, balsamic vinegar, dried blueberries, my dad's seasoning salt, and lots of black pepper. But the duck was so flavorful and juicy it barely needed the sauce! I truly love you, Alton Brown. You rock.
Simply Divine
09/26/2004 at 10:46pm
User: DAVID from Matthews, NC User Rating:
My entire family loved this dish. The skin was crispy and the meat was tender and juicy. This is by far the best duck recipe I have ever tried.
So worth it.
09/23/2007 at 01:01am
User: Mel from East Bethany, NY User Rating:
I had never had duck before seeing this show, and ok some may say that cutting the duck is a lot of work. But the taste is utterly out of this world. My husband and I have this at least once a month now, the duck is fabulous. Do yourself a favor and try a new fowl.
Mighty indeed.
09/16/2006 at 06:09am
User: Dale from Lees Summit, MO User Rating:
This is the first duck I have cooked that my girlfriend has said we can do again!! Thanks Alton.
Worked like a charm
08/29/2004 at 03:38pm
User: CRAIG from Rockford, IL User Rating:
I had never cooked duck before. This recipe was flawless and my guest raved.
Bulletproof!
08/29/2004 at 12:23pm
User: KACY from High Point, NC User Rating:
Let me start off by saying that my husband is the cook in the house. That being said, I was the one who tried AB's duck recipe last week on my day off. The steps were easy to follow, and I was able to make an impressive dinner! We're starting to talk about cooking duck more often than just on holidays.
Super juicy and tender
08/29/2004 at 11:25am
User: LUNA from Shelton, WA User Rating:
I rarely follow a recipe as closely as I followed this one, right down to the chard and balsamic vinegar. I didn't have a cast iron skillet but I did have a very large oven safe stainless one that I oiled well before heating, and I'm happy to say it worked great. This was the most juicy and tender duck I have every cooked. I was a little disappointed that the duck lost some flavor in the process, it lost some of it's "duckness" but was still wonderful. Good Eats is, by a large margin, my favorite Food Network show and this recipe helped confirm that. :-)
Delicious, but complicated
08/28/2005 at 01:03pm
User: Eric from Nowhere, AL User Rating:
Not an easy dish to make, but it's worth it! I have made this dish twice, and it was perfect the first time. The second time I forgot about the steam and crimped my foil too tight after cooking. The crisp skin was gone. Still tasted very good, but not the same. Don't put the foil on tight!
From Grilled Cheese to Renound Family Cook
08/25/2005 at 02:48pm
User: Eric from Cincinnati, OH User Rating:
This is the best recipe ever! I am a college student studying physics and left to my own devices I have one 'gourmet meal,' grilled cheese sandwich. My girlfriend loves duck and has had it in restaurants in both America and France. I decided to do something special for her and copied the recipe from the Good Eats TV Show using my home made Tivo-box (mythtv). I followed the directions exactly; I even bought a cast iron skillet. She absolutely loved the meal! I was astonished this is the best meal either of us have ever eaten! The down side is that she knows that I can follow directions now. I'm told she's making a list of recipes for me. Thanks Guys!!
tasty
08/18/2007 at 05:48pm
User: Anonymous User Rating:
this duck may take a bit to make but all the work is worth it.
Great Duck
08/01/2006 at 10:47am
User: Anonymous User Rating:
THis was a bit time consuming. But Duck usally is. I loved the flavor and have repeated it a few times. Alton scores again! Nate
More duck, please.
07/04/2004 at 05:44pm
User: ELIZABETH from Kentwood, MI User Rating:
Ever since AB opened our eyes, we've loved cooking and eating duck. The pieces come out brown, crispy, and digit-licking delicious. Best of all, this recipe isn't hard at all. The toughest part, probably, is quartering the bird, but after that it's all easy. The leftover duck tastes just as good when reheated the second day.
Lord Love a Duck
06/30/2004 at 06:57am
User: Anonymous User Rating:
I had never thought to steam the Duck first. This went over huge. Thanks Alton!!!
best duck recipe I've ever tried
06/24/2006 at 06:31am
User: elaine from wilmington, DE User Rating:
It was some extra work, but well worth the best duck you'll ever eat without all the grease!
Amazing Duck!
06/02/2004 at 05:19pm
User: CHRISTINE from Stoughton, MA User Rating:
This was the best duck I've ever tasted! It was not greasy at all (as it often can be). It was crispy on the outside, moist and flavorful on the inside. Just follow the recipe and it comes out great every time!
a yearly tradition
05/30/2004 at 09:06pm
User: Anonymous User Rating:
This has replaced the turkey in our house on Thanksgiving. We've made several of A.B.'s recipes and he hasn't let us down yet. This is one of his best!
Thanks AB
05/24/2006 at 08:50pm
User: Andy from cheshire, CT User Rating:
This dish takes a while but is well worth it. The duck was delicious and moist.
Easy Duck
05/23/2006 at 02:28am
User: Mike from Connersville, IN User Rating:
Very good flavor, but my opinion the breast portions could have used a little extra time than the recipe called for.
Just Ducky
05/23/2004 at 02:35pm
User: YVONNE from Mesa, AZ User Rating:
I made this for my husband and 3 year old son. It was a big hit, especially with my son who could have eaten the entire duck himself. It does take a fair amount of time to cook, but it is worth the effort. The duck comes out tasty and succulent without being greasy or over-seasoned. This has become a requested dish in our house. Also tasty with fresh spinach in place of the chard and garlic substitued for the shallots.
dam good mighty duck
05/21/2004 at 09:31pm
User: ALICE from elk park, NC User Rating:
this recipe seems like a lot of trouble till you eat the duck....its killer
I Quacked Up!
05/17/2006 at 06:09pm
User: GLORIA from lakeview, AR User Rating:
Best of the best!
Alton has done it again!
05/12/2004 at 10:32am
User: BRYAN from Fresno, CA User Rating:
My wife insisted she hated duck! I really wanted to prepare one. My first time preparing the "Mighty Duck" was a absolute success! the method was flawless, and the outcome beautiful! The duck was crispy, not greasy, the chard (which was my wifes first time too) was excellent. I had my mother in law over for dinner that night and she is a duck expert (she was raised eating alot of duck) she thought it was just great. Alton is a true master of his craft.
I wonder if I did something wrong...
04/26/2005 at 08:46pm
User: Kathy from Los Altos, CA User Rating:
I see that almost everyone else is raving about this recipe but I cannot. As a loyal good eats fan and duck lover myself I was eager to try this recipe. I was unable to find whole duck at the market so I used muscovy duck breasts ($$$). Unfortunately, the duck turned out really dry. I don't know if that is because I only cooked 2 breasts instead of a whole duck? Anyway, my duck experience was really one star but I give it three because I probably made a mistake myself and also because I really liked the chard recipe! I don't normally cook chard but I loved it and have made the chard several times since!
Great duck
04/23/2006 at 09:04pm
User: Sean from DeLand, FL User Rating:
I really enjoyed this recipe-
Too Much Work, Too Little Taste
04/22/2007 at 07:23pm
User: Anonymous User Rating:
Way too hard and the results just weren't there.
Quack!!!
04/07/2006 at 07:33pm
User: Anonymous User Rating:
Delicious!!!!!! Definately worth the trouble of the steps and preplanning.
Qauck @ss recipe!
03/24/2008 at 08:29am
User: lynnie from monroe, NJ User Rating:
I have to admite that I never thought I'd ever be able to make a good duck. This recipe is GREAT. Thanks Alton!!!
Excellent!
03/22/2005 at 11:30pm
User: jean from michigan city, IN User Rating:
I have been cooking duck for the 30 years I have been married to my husband. It is his favorite meal. I have always made a basic baked duck the way his mother made it. This was way better!!! The meat was moist and the skin was crispy. It wasn't greasy at all. Not only that, but it was easy. This would make a great company meal. You do need good poultry shears, a large pot, a deep colander, and a cast iron skillet.
Delicious!
03/19/2007 at 10:05am
User: Christina from REdondo Beach, CA User Rating:
We tried this recipe last night - YUMMY! The duck was so tender, and not greasy. The chard was the perfect accompaniment. We'll make this again for sure.
Alton's Mighty Duck
03/19/2005 at 11:02pm
User: KRISTOPHER from San Diego, CA User Rating:
This was the first duck recipe that I have cooked for my friends and myself. I was very impressed with the way it turned out. The meat was very tender and just moist enough, with the skin being extra crispy.
Can't fail recipe
03/19/2005 at 02:10am
User: Anonymous User Rating:
This was the best and easiest duck recipe. My family loved it
quack
03/11/2006 at 05:29pm
User: Anonymous User Rating:
worth all the trouble
Tasty!
03/07/2007 at 04:10pm
User: Steffani from North Conway, NH User Rating:
My kids, husband and I LOVED it! I thought is was easy to make. I left my duck in the brine overnight, steamed it in the a.m., put it in the fridge while I was at work, then finished it when I got home. Easy and very tasty!
Delicious
03/06/2005 at 06:30pm
User: ROBERT from Atlanta, GA User Rating:
Never thought I would cook a duck. I have always loved duck but only could find at asian restraunts and occasionally Italian. This recipe was easy and tasted marvelous. I would even recommend to those who read this in Atlanta to purchase the duck at the Super H-mart. Its an asian grocery store that is clean and much cheaper then the Kroger or Publix. Alton should check out there fish market rather than the obnoxiously expensive Whole Foods.
Good grief, duckies !
02/25/2007 at 12:47pm
User: Tammy from Monticello, GA User Rating:
The duck was great. My 9 year old liked it, except for the fact that it was a duck. Sentimental, you know.... Reviewers...Who doesn't have a cast iron pan ?????What do you bake cornbread in ? Lastly, if you don't like duck , you won't like this recipe. Not everything tastes like chicken.
Duck, Alton!
02/24/2007 at 11:56pm
User: erik from Chicago, IL User Rating:
Alton's analysis of food is admirable. His approach to roast duck is simple, concise, and shows respect for the bird.
Lucky Duck
02/21/2007 at 10:27am
User: James from Colorado Springs, CO User Rating:
Prior to watching this episode I had never had duck before. I used this recipe and my family loved it! My wife had one complaint; she wished that it could have been served boneless. I might try to filet a breast for her next time. I have planned another duck into our monthly dinner menu for February, and will probably keep it as a once a month item.
Duck is Good !!!
02/19/2005 at 12:22pm
User: JOE from allen, TX User Rating:
Worked wonderfully. I had to cook longer than the 7 minutes (about 15)once the Breasts were added.
Disappointing
02/18/2005 at 10:57am
User: Anonymous User Rating:
I love almost all of Alton Brown's recipes, but this one is a disspointment. I'm not sure if it is the brining or steaming first, but the duck meat had an unpleasant texture - very close to liver. Good flavor though even if the texture was not good. I will continue to use his recipes for other things, but this one is one to skip.
Mighty Greasy
02/15/2007 at 06:50pm
User: Jennifer from Brooklyn, NY User Rating:
I saved this recipe for Valentine's Day. Followed it to the "T" and was disappointed. My husband and I found it to be very salty and very greasy. I was most disappointed in the fact that I lost the duck skin on the iron skillet. I was so looking forward to that crispy skin. Someone else reviewed this recipe as having a weird texture and I have to agree. The meat did feel like "liver" and I honestly couldnt even finish it. I am almost sorry we didnt roast the whole duck. Usually Alton's recipes are great, but this one got a thumbs down.
Delicious, I love duck!
02/15/2007 at 04:47am
User: Anonymous User Rating:
Great recipe, duck came out wonderfully flavorful and just perfect. Not exactly an easy meal to make, but a tasty one.
Great Duck!!!
02/14/2005 at 03:29pm
User: Anonymous User Rating:
I have never made duck before I was unsure about attemping it until now. That is one great tasting duck!!! Thanks Alton.
take out chinatown!!!
02/08/2007 at 04:33pm
User: Queen from falls church, VA User Rating:
This recipe takes awhile with thawing, but is very low-maintenance. The cutting may seem intimidating, but I have made this dish 3 times and never cut it the same way. It always tastes great! I found the drippings after steaming too savory to throw out, with the bits of thyme and garlic floating in the pot, so I added a bit more water and boiled noodles. They taste wonderful and salty-sweet from the duck fat. Definately try this! One of my new favourite meals!!!
Well worth the mess
02/07/2007 at 04:29pm
User: Kristi from Edgewood, FL User Rating:
This dish was DELICIOUS. My boyfriend and I spent ALL day getting the duck and other ingredients ready. We started around 11 in the morning and ate duck by 9 that night... it was well worth the effort though. We cooked everything in the "Liquid Love," and my entire kitchen was covered in duck grease. It took forever to cook and clean up, but it tasted so good that it was well worth it. I had a leftover duck sandwich for dinner a few nights later. I still have the extra parts in the freezer, hoping he'll make a show about what to do with this duck neck. I'm sure it'll be delicious!
overcooked?
02/02/2008 at 09:52pm
User: Anonymous User Rating:
I followed this recipe to the letter and though it was tasty, it came out very overcooked. Are the times on the recipe accurate?
Fantastic
01/27/2007 at 08:41am
User: Eldaka from Tampa, FL User Rating:
We had this duck for Christmas and it was marvelous. Easy to prepare and mouth watering.
Wonderful!!
01/22/2007 at 08:17pm
User: Carol from Raymond, MN User Rating:
My family loved this. Only my husband and myself had ever had duck before (as children) and I didn't like "grandma's." This was so tasty and not greasy at all. I will be making this recipe with our farm raised ducks for years to come.
Duckilicious
01/21/2007 at 09:39pm
User: Stasia from Morehead City, NC User Rating:
I was always discouraged from cooking duck because I was always told that it was tricky to cook and that it would come out greasy. This was my first time and it came out perfect! I couldn't get enough. We boiled down the steam water to pure fat and sauteed cubed red potatoes with the fat. We also made a scrumptious gravy out of the fat with water, burgundy wine, and a touch of heavy cream. The duck was great by itself but topped with the gravy, it really finished it off!
duck it to me
01/21/2007 at 04:01pm
User: felix from VALPARAISO, IN User Rating:
what a great duck dish i my never order duck at chines resterant //ever////
Not So Daffy...
01/16/2007 at 11:12am
User: Kimberly from Harlingen, TX User Rating:
WOW. This was soooo easy, and the results were amazing! I substituted spinach for chard, though because the chard was all wilted in the store, and the greens still tasted amazing, my husband actually wanted me to make MORE SPINACH! I couldn't believe it. Just an awesome recipe. Highly recommended! A++++
Keep the grease!!!
01/16/2007 at 08:55am
User: Tim from Round Rock, TX User Rating:
Simple and delicious way to prepare duck. The family ate it all in one sitting. Keep the fat to use in other things like popovers, sauteing veggies, tortillas, or anywhere a lard, shortening, or fat is needed.
New to Duck
01/15/2007 at 11:03pm
User: robert from Louisville, KY User Rating:
This was the first time i have ever tried to prepare duck for dinner. The recipe was very easy to follow , and it turned out very well. I would reccomend this to all my friends that cook.
Works Great On Chicken
01/15/2007 at 12:55pm
User: Jared from Auburn, CA User Rating:
I did not do the duck but I used the brining method on a chicken headed for the rotisserie. That with some salt, pepper, and garlic powder on the outside and some pecan wood smoke was fabulous with a great color on the sking.
Mighty CHICKEN Too!
01/13/2007 at 12:21am
User: Anonymous User Rating:
Used this basic recipe for (skinless) chicken thighs but instead of the large pot, I used the steamer setting on my pressure cooker (easier). Then transferred to hot cast iron. I was pleasantly surprised; not only at the extremely wonderful blend of flavors that permeated every bite,but also at the moistness and texture. Took me straight back to childhood and Mom's great cooking, which is much missed.
Delicious!
01/12/2006 at 01:42pm
User: BETH from Milford, MA User Rating:
Quite time consuming...a lot of work...but absolutely delicious! The skin was a deep, glossy, carmelized brown, and the meat itself was juicy and flavorful- not fatty, heavy or greasy...perfect!
fantastic
01/11/2008 at 07:31pm
User: Mary from Alpine, TX User Rating:
Although this recipe is time intensive, it is not at all labor intensive. It's an easy recipe with a delicious result. I separated the duck fat out of the steaming water and got that as a bonus! In response to some of the previous comments, if you are familiar with the texture of duck and this seemed wrong to you, you may have brined it too long. Be sure you don't leave it in the brine longer than the recommended 2 1/2 hrs. Really great!