Mighty Duck

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This was to-die-for good. I watched the show first --can be found in its entirety on veoh-- then precisely followed the duck recipe. After hearing Alton describe the fat as "liquid love" on the show, I wanted to do more with it than just saute greens. While the duck was steaming I rendered some fat from scraps left over from quartering the bird and sauteed some mushrooms and onions. Alton wasn't kidding, this stuff is great! Don't waste a molecule. I brined the backbone and scraps along with the bird. It made great stock and clarified duck fat. That'll make a KILLER gumbo.

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I had never cooked duck before, but I found it at 75% off a month after Christmas. I had to work late, so I did not have time to brine the duck. It didn't seem to be a problem. I used a collapsible, metal steamer, because there's no way my metal colander would fit in my pot. I seasoned and steamed the duck. I preheated the skillets and finished the duck in the oven as directed. That skin was like "poultry bacon"--the best part of the dish. I did keep the steaming liquid and refrigerate it. I let the fat congeal and used it to make DUCK CONFIT. I used Laura Brody's Crockpot recipe here on FN to make the duck confit.

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This recipe is great! The duck comes out very flavorful and moist. I will make this again.

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Great recipe! If you are planning on feeding more than a few people, get two ducks. Made this for my immediate family Christmas Day. Very tasty! If you are expecting a lot of meat on the bird….get a turkey. Will use this recipe again.

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Very tasty and unique duck recipe! Would make again!

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Sorry cobelskill 72, but, a goose hisses, a duck quacks. This could explain your troubles. GREAT recipe!

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TASTED AMAZING!!!

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Made this a while ago because I love duck (and Good Eats. It turned out pretty good, my boyfriend and I ended up eating the whole duck. The breast was a little dry though. I think the next time I make this I'll take the breasts out of the steamer after 30 minutes and definitely invite guests so we don't end up overeating again.

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My 76 year old super cook wife, followed directions to a "T". Don't know what went wrong but it turned out dry, tough with squishy skin. We did not eat much . Dog enjoyed it. I have eaten duck since I was a boy and never had a dry one. BY THE WAY BOY DUCKS DON'T QUACK!!!! They make a hissing squeaky sound. The AFLAC duck is a GIRL

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I was a little worried about the 45 minute steaming, but I ended up following the recipe. The breast meat ends up deliciously rare.


I had a little trouble getting enough contact with the iron pan. In the future, I'd cut each quarter in half after the steam to make them fit in the pan better, and make it easier to cut apart at the table.