Mighty Duck

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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!

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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.

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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.

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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!

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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

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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

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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!!!

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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.

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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.

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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.