Mighty Duck

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My big problem, I think, was the size of the colander. His pot and colander were huge. With my pasta-pot and steamer the pieces were too cramped and the Breasts did cook completely through, nor did enough fat melt away. The result was great dark meat and ok breast meat. And OK isn't OK, when it's expensive. I also didn't feel that the pineapple/orange juice did much.

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Made this tonight for three. No leftovers. Did the potatoes thing from his video (you can find it on You Tube and used spinach instead of chard (cuz that's what I had. SO SO GOOD!!!!
Son and hubby want to know why we don't have duck more often. Well, maybe we will!
BTW, I am still skimming off the "liquid gold" duck fat from the steaming liquid. Its beauty and deliciousness make me so happy!
Alton, thanks for a great new way to make duck!

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I SAW ALTON'S VIDEO IN CULINARY SCHOOL THE EPISODE WHAT'S UP DUCK.
AFTER WATCHING ALTON, I WANTED TO SEE HOW EASY IT WAS TO RECREATE HIS DUCK RECIPE. I TRIED IT FOR MY FAMILY AND I USED A 5 AND A HALF LB DUCK. i FOLLOWED IT EXACTLY, EXCEPT FOR THE GARLIC AND CHARD AND SHALLOTS. I HAD A FAMILY MEMBER WHO IS ALLERGIC AND DID NOT GO TO THE STORE FOR CHARD. INSTEAD I BRAISED BOK CHOY AND NAPPA CABBAGE. IT WAS SO DELICOUS THAT I AM MAKING IT TOMORROW NIGHT FOR OUR GUESTS AND I BOUGHT TWO LARGER DUCKS.

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I had seen the episode several times, but was never tempted to try the recipe. Like most Americans, I had never really had duck, and certainly never cooked it.

But after Christmas I saw a huge pile of frozen ducks at the supermarket, and thought "why not". So I bought a 5.5 pound model and put it in the fridge to thaw.

Two days later ... Duck Day. Finished thawing easily under water in the sink.

II made the recipe to the letter ... with a couple of changes. As recommended by others here, I used Mustard Greens. And to avoid any chance of over-brining I reduced the salt in the brine to 1/3rd cup (and the time to 2 hours.

Having a good set of kitchen shears is essential to disassembling the duck...but with the right tools it only took a few minutes. I had trouble cutting through the duck skin - then I realized my knife wasn't very sharp. A few minutes with the sharpener fixed that, then it was easy to do.

I made cubed red potatoes in the steaming vessel while the duck was in the oven. I boiled them for 7 min in the water left from steaming, then drained the water and fried them in the pan. What I had at the end was almost red potato hash browns ... perfectly browned and tender. They were really great. Next time I won't use as much water to steam the duck so I don't have to drain the water.

The mustard greens weren't my favorite, but the concept is good ... I think next time I'll use spinach.

Yum!

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Oh my gosh!! My hubby watched the "what's up duck" episode and then told me about it and how beautiful and delicious Alton made it look. Tom said he wanted me to make it for New Years Dinner. I did and It was out of this world delicious and my guests who have never had duck before loved it. The duck had that great mahogany color and the skin was crispy and the meat itself was tender and succulent. We have jarred up the yummy bits of love in the bottom of the pan to make a sauce for another dinner. This was a great recipe and I give it a +5, Thanks so much Mr. Brown and Happy New Year!

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definitely worth the extra work! absolutely delicious!

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I cooked this for a family Holiday meal, some non-duck lovers in the crowd. After the first 15 minutes of the meal, not a single piece of the duck was left on the serving plate, I should have cooked two ducks!!!!!!

John Skuja

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I have never had duck before, let alone cook one but the local grocery store had a special around Thanksgiving so I bought one and threw it in the freezer. I thawed it out thinking we'd have it for Christmas but was still slightly terrified.

I followed this recipe to a tee. With some minor adjustments...

I do not own a metal colander for steaming so I fashioned a steamer out of an oversized 9x13, a cookie sheet and a jiffy pop-like aluminum foil top. Worked great!!

The duck was extraordinarily tender and tasty and the swiss chard... to die for.

The duck legs were by far the most delicious part of the meal.

I am rendering down the rest of the duck for fat as we speak!!

I highly recommend this recipe, even though I've never had duck any other way!!

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I've been a fan of Food TV for years (now Food Network.... I've made "hundreds" of recipes from this site. I have never commented until tonight... My wife bought a frozen duck one night before Christmas because it was on sale. We have never cooked duck before (23years of marriage... Funny thing is, I happen to have DVR'd Alton's "What's Up Duck" show two nights before. I watched the show and followed his instructions to the tee... All I can say is: we will be having duck again soon. The browned bits of the skin tasted better than KFC... And the rest was unbelievable. My only advise is to be sure to brown as much of the skin as possible. There is some great flavor there...

Thank you Alton, and the Food Network,

Todd Inskeep

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Tender and moist. Would probability leave it in the brine for 3-4 hours,