Mighty Duck

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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!!

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

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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.

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A mighty duck indeed! This is one worth repeating!

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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.

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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!