Mighty Duck

2 to 4 servings
  • Brine:
  • 1/2 cup kosher salt
  • 1 pint pineapple orange juice
  • 15 whole black peppercorns
  • 1 bunch fresh thyme
  • 4 cloves garlic, smashed
  • 1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed
  • 2 handfuls shredded chard
  • 2 shallots, minced
  • Dash sherry or balsamic vinegar
  • Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.

  • Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings.

  • Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.

  • Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.

  • Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator.

  • Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven.

  • Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.

  • Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.

  • Serve the duck with the chard.

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4.7 131
The directions say steam 45 minutes. Is it suppose to be 4 to 5 minutes? It was dry! item not reviewed by moderator and published
One of my favorite recipes. My son requested it as his send off meal to college. Alton Brown got my family eating DUCK... yeah... they still can't believe it... but we enjoy it!!<br /> item not reviewed by moderator and published
I'm giving this 4 stars. I made one major change - I brined with water instead of pineapple juice, which I ultimately regretted because pineapple juice actually denatures meat proteins over time, so it wasn't as tender as it could have been. Also make sure that you have the skillet fully hot, or else the duck skin WILL stick. Not AB's fault, totally mine because I was in a rush. item not reviewed by moderator and published
I've made this probably 10 times now. Dirties a lot of dishes, but well worth it. My husband likes it so much, he even volunteers to do the dishes if I'll make it. If you have a chance to watch the episode, AB also recommends skimming some of the duck fat into a separate pan/skillet &amp; sauteeing some boiled red baby potatoes with some salt &amp; pepper. Not too much though, but it does complete the meal: duck, swiss chard, baby red potatoes. It's a hit every time. item not reviewed by moderator and published
This was my first time making duck, and my first time eating it beyond a small taste as PF Changs once. I double checked that it's safe to eat pink duck meat (and it is) and I was relieved that it wasn't blood red after cooking. I did use my meat thermometer to ensure food safety. I found it quite tasty. I was just a bit disappointed that it didn't taste more different. It was actually quite similar to chicken with the crispy skin. I did not have a cast iron skillet, so I used my large roasting pan and it worked fine. The meat was very moist and I really liked the flavor of thyme and salt. There was no discernible citrus flavor in the finished bird. item not reviewed by moderator and published
This was fantastic! First time every cooking duck and it came out succulent, incredibly moist, and extremely tender with this recipe. Raves all around the dinner table. item not reviewed by moderator and published
This is the only way I will make duck in the future! item not reviewed by moderator and published
Just tried this today, Wonderful idea of first steaming and then roasting! worked perfectly item not reviewed by moderator and published
We've made duck for Christmas dinner for several years now but after watching the episode of Good Eats where Alton uses this recipe, we decided to try it this way. This is how we'll be preparing it in the future. It was great. Tender, juicy, full of flavor. I even left in in the brine for 3.5 hours (recipe calls for 2-2.5) with no ill effects. We still had some smoke despite the steaming taking off a lot of the fat, but not enough to set off the smoke alarm. I couldn't find chard for the salad and used fresh spinach instead. It turned out great as well. Highly recommended! item not reviewed by moderator and published
Another Alton hit. I knew it would be good, since I have been using his steaming method to make the best hot wings on the planet. Too bad they have moved Good Eats to the Cooking Channel premium cable channel by me now - I really miss it!! item not reviewed by moderator and published
I first made this recipe for Christmas dinner several years ago, it was a BIG hit. Now, whenever I am polling my family for what to cook for a special meal, my son says "well, Duck always works"!! This year I'm going to follow this recipe but use a goose. I know I will need to adjust the cooking times, but am hopeful for a better result than the last goose I cooked. It was not edible. item not reviewed by moderator and published
This dish was fantastic. Follow the recipe and watch the video. It was moist and perfectly seasoned, and the skin was crispy and not over-cooked. The chard was a great fit. For anyone trying to improvise, don't use anything but a cast-iron skillet. You won't get the desired result without it. I roasted some red potatoes, carrots, and onions separately and put it all together over the chard. If you like dark meat and don't want to deep-fry to get a crispy, flavorful poultry dish, this is it. item not reviewed by moderator and published
I cooked duck years ago but it was too fatty. This was perfect. I followed the recipe exactly including the chard. My husband and son rate new recipes as do-overs or not do-overs. This was a definite do-over. Tender, juicy and not fatty. Thanks item not reviewed by moderator and published
***02/17/2013 There has been a change in the diplay of the recipe from when it first was posted. "4 cloves garlic, smashed" should be the final ingredient on the Brine list. I think the folks who had dissapointing results didn't stick to the directions and probably used a different type of duck than specified or, as I did once, used a duck that was larger than the 5.5 to 6 pounds as directed. When it comes to cooking, Mr. Brown is more scientist than artist, and with science, when you start fudging around, the "ooops" factor tends to produce seriously undesireable things. I've used this recipe seven times now. The only times it wasn't perfect was once when I used a nearly eight pound duck (in that case, more was NOT better!! and another time when circumstances beyond my control had me leaving the duck in the brine for nearly six hours. Anyway, it's Thanksgiving morning and I gotta start preparing my duck!!!! item not reviewed by moderator and published
WHAT EVER HE DOES ALL WONDERFUL HE IS THE MAN HE IS THE CHEF THANK YOU ALTON item not reviewed by moderator and published
Alton, First review for a first rate recipe! I have been using this recipe for a few years now. Last night your recipe converted another duck hater. But the most important one was my sweetie of nearly 40 years. She has hated duck ever since a horrible dinner in her childhood and your wonderful recipe for moist flavorful and juicy duck won her over. The duck is crispy and moist without the excess fat. I steam it on the deck and finish the duck in my old iron skillet on the grill. I harvest the duck fat from the steaming water and freeze for later. I make a pasta using the harvested parts for flavoring. There are never leftovers from the main meal. And we get wonderful economy from the duck using your fantastic recipe. Thank you so much for everything you do but especially for this recipe. item not reviewed by moderator and published
This was great. The meat was tender and delicious. I substituted spinach for chard as my dinner partner's preference. It was good, but chard would be better. The hot fat in the pan needed an assist of some stovetop flame to cook the vegetable. It, too, was delicious. The recipe was not difficult; the hardest part is cutting up the duck. But now I have duck parts in the freezer for soup later, as well as a nice supply of duck fat, “harvested” by boiling down the steaming water afterwards, as per Alton’s “Good Eats” TV segment. item not reviewed by moderator and published
Thank you for the recipe. It was fantastic. The duck was moist and not greasy and the chard was fantastic item not reviewed by moderator and published
Kudos Alton!! This has AMAZING flavor and is fun to make. Duck is traditionally our 2nd meat @ Thanksgiving. Every year I tried diff. ways to make it interesting. We will stop here for quite some time AND Thanksgiving won't be the only time we have this! Thank You, Sir!! item not reviewed by moderator and published
This recipe is a staple now in my kitchen. Family and friends loved it and I have shared the recipe with others as well. item not reviewed by moderator and published
Never cooked a duck before, but it was my wife's birthday and she loves it. This made it easy and incredibly tasty. This will become a staple in our house. We used kale as it was pretty fresh and it was amazing. item not reviewed by moderator and published
A mighty duck indeed! This is one worth repeating! item not reviewed by moderator and published
Great Flavor...but DRY! Maybe I should have watched the video first. :-( I used two large breasts, not the whole duck. I steamed the breasts fat side down, but then found that almost all the fat was rendered into the simmering water. So not enough fat was left on the breast to render out once I put it in the oven. However, I was able to skim some of the "liquid gold" from the broth, which I used to sauté the shallots and lots of kale (not chard. I used madiera instead of sherry, and added a little salt and nutmeg. So the kale was delicious, and helped to moisten the duck, a little. Will try again, but cut way backon the steaming time. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This recipe is great! The duck comes out very flavorful and moist. I will make this again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very tasty and unique duck recipe! Would make again! item not reviewed by moderator and published
Sorry cobelskill 72, but, a goose hisses, a duck quacks. This could explain your troubles. GREAT recipe! item not reviewed by moderator and published
TASTED AMAZING!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
definitely worth the extra work! absolutely delicious! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
Tender and moist. Would probability leave it in the brine for 3-4 hours, item not reviewed by moderator and published
I saw the TV show for this recipe and tried it for Christmas dinner. I was able to cook the dish almost exactly as Alton did on the show (except that I do not have his talent - lol). The only thing that didn't turn out as described was that I had to heat the pan to cook the chard. I attribute this to my own error in not having the chard ready to go immediately when the duck was removed from the pan. I do not consider this to be a big deal. As far as the taste of the duck, this recipe produces the best tasting duck I have every eaten, hands down. The skin was very crispy and delicious. The meat was moist and not over cooked. It turned out so well that even my picky-eating children loved it! item not reviewed by moderator and published
Delicious. Easy to prepare. I'm surprised at the other comments that say this recipe is not easy to make or that it takes a long time. It's basically 3 steps: Brine, Steam, Bake. How much easier can it get? If you can cut up a chicken and follow instructions, you can make this recipe. It was the best Christmas dinner I've ever made, and it's very easy as far as I'm concerned. The only thing I'd change is that I'd cut back on the shallots with the chard. I used 2, as the recipe called for, and I found them a bit overpowering. The chard (and I added pine nuts to this also) was delicious, wilted in the remaining duck fat in the pan. I'll definitely make this again. If you can't find chard, I think any greens you like would work: mustard or turnip greens, kale, spinach (collards might be a bit tough if not cooked first, though). item not reviewed by moderator and published
My husband and I made this for Christmas dinner today. It was the best duck we've ever had. It was a little time consuming to prep but well worth it. None of the stores around use had chard so we opted for baby spinach which turned out wonderfully. We decided to also have the diced red potatoes you mentioned and boy am I ever glad. They were fantastic. I finally took the bowl off of the table so we could have some left for breakfast tomorrow. This was a terrific meal that we will be making regularly. Thanks for the GOOD EATS. item not reviewed by moderator and published
My family and I prepared this for our Christmas day dinner and found it to be absolutely delicious. Nothing to complain about: the skin was deliciously crisp and the meat was tender and moist. We enjoyed the saltiness of the duck with the bitter chard balances, it balanced out nicely. We opted out when it came to dealing with the whole duck and got 3 de-boned duck breasts. It was just the right amount for a out family of five. It certainly was a Good Eat! item not reviewed by moderator and published
My wife and I get a fresh Moscovy duck from the Amish Market for this recipe for our Christmas Dinner. It comes out just as good item not reviewed by moderator and published
This receipe Is the only one I will use, the family doesn't care for the orange graze that most restraunts serve with duck but this if far better anyway. Elton has once again hit a home Run in my book. Thanks Again. Jim Clements Radisson, WI item not reviewed by moderator and published
My wife and I do this recipe for Thanksgiving every year, since it's usually just the two of us. Steaming the duck ensures that the meat stays moist, but the skin gets crispy in the oven. Super-tasty brine. My only critique is that the written recipe doesn't do justice to the instruction that you get in the Good Eats video. I found the video to be very helpful when it comes to making the crescent shaped cut to separate the legs from the breast. Also, the written instructions don't explain to you what you're supposed to do with the Chard, Shallots, and white wine vinegar. That stuff isn't brine material!!! item not reviewed by moderator and published
Wonderful recipe, very tasty, make it easy on yourself and order duck from Maple Leaf Farms in Indiana. web is mapleleaffarms.com. Thanks for the great dish, great for the winter weekends. item not reviewed by moderator and published
The skin on the duck comes out crisp and delicious. The whole dish is succulent and savory. Very good with the chard. A bit labor intensive, but well worth it on special occasions. item not reviewed by moderator and published
I used the carcass to make a stock which I then used for a duck congee (with the leftover meat). The breasts came out a little dry but maybe I should have cooked them a little less (I had a 7lb duck). The duck fat should be reserved for other uses and I hope people render the fat and use it because it would be an utter shame to waste it. I didn't think it was so labor intensive as others - in fact was quite easy as long as you were comfortable butchering a duck. Highly recommended is to watch Alton's You Tube companion video to this. He uses much more chard than "a handful". I instead used the potatoes I had in storage that I grew and it was fabullous. item not reviewed by moderator and published
This is a labor-intensive recipe, but if you like duck or have been afraid to try it, this is the recipe for you. I've had duck on several occasions, once when I made it myself with a different recipe, and this is my favorite! I was not wild about the chard - I would have liked for it to have more flavor. Maybe next time I will try adding some pine nuts or sliced almonds to it. item not reviewed by moderator and published
I used this recipe this past New Year's Eve - it was the first time I've made duck. I didn't make the chard, just wild rice and a salad. My wife even liked it!!! Very easy, too! item not reviewed by moderator and published
I thought the recipe, while time consuming, was extremely easy and tasty. Everything turned out perfectly. I used poultry seasoning instead of thyme, and it was still delicious. A word to the wise- double the amount of greens. They're tasty and the recipe just doesn't make enough. Especially for a whole duck. item not reviewed by moderator and published
I made it yesterday--didn't have time to brine, but followed the same technique with the steaming (I added a few springs of time and rosemary) then I seared the duck in a NASA-hot cast iron pan. It was delicious. And I will admit that I used a little tiny bit of the orange sauce shoved up the duck's nether region. item not reviewed by moderator and published
I'd never cooked duck before. We've gotten duck at Chinese restaurants and while I've enjoyed it, my husband didn't like the greasiness of it. This duck was just perfect and very easy to do. The only thing I didn't do completely correctly was scoring the skin on the breasts. On the parts that I cut all the way through the skin turned out perfectly crisp and not at all greasy. On the sections that I only cut part way through the skin was still fatty and a bit rubbery. But now I know and since we've decided this is a do again recipe, I'll make sure to cut all the way through next time. item not reviewed by moderator and published
I was really skeptical to try this recipe. Steaming just did not sound like a tasty way to cook my first duck, but I am a big fan of Altons turkey brined recipe so I gave it a shot. I was very impressed with the outcome. I added more juice than called for because my bird wasn't fully covered and I added a bit if it to the steaming liquid. I did not have fresh thyme so I added some dry to the mix. Great recipe. We will be having duck again! item not reviewed by moderator and published
I watched the episode on YouTube "mighty duck". It was really helpful to watch it &amp; then do the dismembering &amp; brining. OMG! I didn't miss a step, the skin was crisy &amp; delicious and the meat was juicy. Yummo! The husband was cutting up the leftovers for his lunch the next day, I noticed him nibling on it as he sliced. This one I will definely do over and over. Thank you Alton, You the BEST! item not reviewed by moderator and published
This was the most fun to make, and it turned out fantastic! "Fun," you say? Alton suggested a Long Island duck. I went to Publix and asked for one. The butcher, who is really great, said he didn't know what kind of duck it was, didn't know there were different kinds, and wanted to know if it really mattered. I figured not to bother asking him if it was a drake, especially since Alton didn't specifiy either. So, in the spirit of duckiness, I bought the quacker and took him home thinking "AFLAC" all the way. I couldn't wait to get home and cook the 6+ pounds little bugger. The next day I called the duck packer, Maple Farms, and asked their duck technical support help line if this was a Muscovy, Pekin, Mallard, canvas back, or what? Duck Tech Support returned quickly and told me it was a Pekin duck, same as a Long Island duck, so thank you, Victor Borge for starting all this. I suggested that Maple Farms include that information on its labelling. After three days of thawing in the fridge, it was time to go into surgery. I really tried to follow Alton's instructions for duck dismemberment, only I felt like Dexter on a dark and rainy night trying to dissect an alien. I consulted old poultry anatomy texts, dissection guides, even bought a role of duck tape in case I had to reassemble something. I found Alton's dismemberment instructions useless. I called the butcher and he advised me to just cut it up like a chicken, which I did. Following my chicken rendering experiences, I used a very sharp boning knife and prepared this thoroughly deceased duck into four nice quarters for the brining. From then on it was easy as duck soup (Via Duck?). The duck turned out to be meaty, juicy, and very tasty. I couldn't find chard, so I substituted kale, which was prepared just like Alton suggested. I served it with a root vegetable gratin with Gruyere cheese and a zinfandel. Next time will be even better! item not reviewed by moderator and published
Hubby made this tonight for dinner! Looks like I'm going to have to buy duck more often. Alton Brown, you are a culinary genius!!! Thank you for making tv not only watchable, but tasty too! item not reviewed by moderator and published
Never thought duck at home was worth the effort because of the fat and lingering smell of the grease. This recipe makes duck a worthy and attainable alt to chicken or even pork. Cooked up crispy and darn near lean. However, unless you REALLY love the powerful and lingering aroma of duck fat I suggest tossing the drippings as opposed to recycling them as Alton suggests. The fat does make good hashbrowns, just smelly. item not reviewed by moderator and published
This was my first attempt at duck!! And it was well worth it-Love the show Alton!! item not reviewed by moderator and published
I have to admite that I never thought I'd ever be able to make a good duck. This recipe is GREAT. Thanks Alton!!! item not reviewed by moderator and published
I followed this recipe to the letter and though it was tasty, it came out very overcooked. Are the times on the recipe accurate? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
super easy ,great tasting item not reviewed by moderator and published
This Duck recipe is exceptional. If you follow the recipe exactly you will not be disappointed. I promise you. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
this duck may take a bit to make but all the work is worth it. item not reviewed by moderator and published
Way too hard and the results just weren't there. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Alton's analysis of food is admirable. His approach to roast duck is simple, concise, and shows respect for the bird. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great recipe, duck came out wonderfully flavorful and just perfect. Not exactly an easy meal to make, but a tasty one. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
We had this duck for Christmas and it was marvelous. Easy to prepare and mouth watering. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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++++ item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is the first duck I have cooked that my girlfriend has said we can do again!! Thanks Alton. item not reviewed by moderator and published
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 item not reviewed by moderator and published

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Chinese-Style Dumplings

Recipe courtesy of Bobby Flay