Mighty Duck
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
48
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Combine all brine ingredients in a plastic container with a lid
2
Place the lid on the container and shake to dissolve the salt
3
Remove the pop-up thermometer, liver, gizzards, and heart
4
Cut off the wings
5
Using kitchen shears, locate the spine at the base of the neck
6
Cut up the line of the backbone towards the neck cavity
7
Turn the duck and cut straight towards the rear cavity
8
Remove the backbone
9
Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves
10
To separate the legs from the breast, flip your halves over so the flesh side is facing up at you
11
Using a knife, make a crescent shape cut between the leg and the breast
12
Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X
13
Make sure that you are cutting through the skin and not the meat
14
Line the inside of a plastic lexan or a pot with a zip-top bag
15
Place the duck quarters inside the bag, and pour the brine over the duck
16
Seal the bag, ensuring that all air is removed from the bag
17
Brine the duck for 2 to 2 1/2 hours in the refrigerator
18
Bring 1 1/2 inches to 2 inches of water to a boil in a large pot
19
Place a colander into the pot and line the sides of the colander with the duck
20
Do not stack the duck quarters on each other
21
Cover and turn the heat to medium low
22
Steam the duck for 45 minutes
23
Set oven to 475 degrees F
24
Place a large cast iron skillet into the oven
25
Remove duck pieces from steamer and place legs, skin side down, into the hot skillet
26
Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes
27
Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp
28
Remove the duck from the skillet and rest under foil
29
Add the chard and the shallots to the skillet
30
Toss the chard in the fat until it barely wilts
31
Season with the sherry or balsamic vinegar
32
Serve the duck with the chard