Mighty Duck

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This was my first attempt at duck!! And it was well worth it-Love the show Alton!!

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I have to admite that I never thought I'd ever be able to make a good duck.
This recipe is GREAT. Thanks Alton!!!

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I followed this recipe to the letter and though it was tasty, it came out very overcooked. Are the times on the recipe accurate?

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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!

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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!

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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.

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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.

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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!

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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.

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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!