Mighty Duck

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I did not do the duck but I used the brining method on a chicken headed for the rotisserie. That with some salt, pepper, and garlic powder on the outside and some pecan wood smoke was fabulous with a great color on the sking.

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Used this basic recipe for (skinless chicken thighs but instead of the large pot, I used the steamer setting on my pressure cooker (easier. Then transferred to hot cast iron. I was pleasantly surprised; not only at the extremely wonderful blend of flavors that permeated every bite,but also at the moistness and texture. Took me straight back to childhood and Mom's great cooking, which is much missed.

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I was very excited for Duck Day! My husband and I cooked our first duck and it turned out great!

The instructions on the web could have used a diagram...I mean "X" what, where, huh??? We turned to Jacques and Julia for some help on the cutting up part, since we never saw the episode. Take the advice of Julia, "Just start cutting, you can't do much damage".

We highly recommend the greens with the duck-- they are great. Our store was out of swiss chard, so we used kale and it turned out really well.

I had no idea if I would actually like duck after all this work, but it was rich and tasty and not too intimidating after all. We served Food Network's spaetzle recipe with it and it complimented it nicely.

We will definately be making the Mighty Duck again.

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I bought a cast-iron pan specifically so that I could try this recipe, it looked so good on Alton's show. I have never regretted it, even if I didn't use it for other recipes! The duck turns out tender, but not greasy and the skin is crispy and a treat all by itself. Using the pan drippings for the greens almost makes them as great as the duck itself. This is a great special occasion dish for two or an intimate holiday gathering!

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This was the first time I had cooked duck, and this recipe will ensure that I will cook it again. Like many of Alton's recipes it opened the door to a new food for me.

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This is the first duck I have cooked that my girlfriend has said we can do again!! Thanks Alton.

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THis was a bit time consuming. But Duck usally is. I loved the flavor and have repeated it a few times. Alton scores again!

Nate

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It was some extra work, but well worth the best duck you'll ever eat without all the grease!

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Very good flavor, but my opinion the breast portions could have used a little extra time than the recipe called for.

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I really enjoyed this recipe-