Mighty Duck

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I rarely follow a recipe as closely as I followed this one, right down to the chard and balsamic vinegar. I didn't have a cast iron skillet but I did have a very large oven safe stainless one that I oiled well before heating, and I'm happy to say it worked great. This was the most juicy and tender duck I have every cooked. I was a little disappointed that the duck lost some flavor in the process, it lost some of it's "duckness" but was still wonderful.
Good Eats is, by a large margin, my favorite Food Network show and this recipe helped confirm that. :-

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Ever since AB opened our eyes, we've loved cooking and eating duck. The pieces come out brown, crispy, and digit-licking delicious. Best of all, this recipe isn't hard at all. The toughest part, probably, is quartering the bird, but after that it's all easy. The leftover duck tastes just as good when reheated the second day.

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I had never thought to steam the Duck first. This went over huge. Thanks Alton!!!

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This was the best duck I've ever tasted! It was not greasy at all (as it often can be. It was crispy on the outside, moist and flavorful on the inside. Just follow the recipe and it comes out great every time!

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This has replaced the turkey in our house on Thanksgiving. We've made several of A.B.'s recipes and he hasn't let us down yet. This is one of his best!

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I made this for my husband and 3 year old son. It was a big hit, especially with my son who could have eaten the entire duck himself. It does take a fair amount of time to cook, but it is worth the effort. The duck comes out tasty and succulent without being greasy or over-seasoned. This has become a requested dish in our house. Also tasty with fresh spinach in place of the chard and garlic substitued for the shallots.

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this recipe seems like a lot of trouble till you eat the duck....its killer

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My wife insisted she hated duck! I really wanted to prepare one. My first time preparing the "Mighty Duck" was a absolute success! the method was flawless, and the outcome beautiful! The duck was crispy, not greasy, the chard (which was my wifes first time too was excellent. I had my mother in law over for dinner that night and she is a duck expert (she was raised eating alot of duck she thought it was just great. Alton is a true master of his craft.