Mighty Duck

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

***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!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

WHAT EVER HE DOES ALL WONDERFUL HE IS THE MAN HE IS THE CHEF THANK YOU ALTON

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thank you for the recipe. It was fantastic. The duck was moist and not greasy and the chard was fantastic

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is a staple now in my kitchen. Family and friends loved it and I have shared the recipe with others as well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A mighty duck indeed! This is one worth repeating!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.