Alton Brown Duck Recipes

Steps:

• Combine 10 ounces of the orange juice concentrate with 1 can of warm water in a bowl (reserve the remaining concentrate for the glaze).
• Combine the orange juice, peppercorns, garlic cloves, thyme and 1/2 cup salt in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
• Remove the pop-up thermometer, liver, gizzards and heart from the duck. Cut off the wing tips.
• Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
• Turn the duck over and cut straight down the middle of the breastbone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using the knife, make a crescent-shape cut between the leg and the breast.
• Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the
• bag and pour the brine over the duck. Seal the bag, ensuring that all the air is removed. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
• Bring 1 1/2 inches to 2 inches water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium-low. Steam the duck for 15 minutes.
• Preheat the oven to 400 degrees F. Place a large cast-iron skillet in the oven to preheat on the center rack.
• Carefully remove the steamed duck (do not throw out the water) and lay it on a cutting board. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat. Score all pieces.
• Remove the skillet from the oven, add just the legs skin-side down and cook for 10 minutes.
• Remove the skillet from the oven and add the breasts skin-side down and cook 7 minutes more.
• Combine the maple syrup, red pepper flakes, remaining orange juice concentrate and a pinch of salt in a small saucepan and bring to a simmer over medium-high heat until the sauce just generously coats the back of a spoon, 3 to 5 minutes.
• Remove the skillet from the oven, flip the duck pieces over, brush with the glaze and return the
• skillet to the oven to brown the skin until crisp and a deep mahogany brown, 3 to 5 minutes more, or until the legs are 160 degrees F and the breasts register 140 degrees F. Remove the duck from the skillet to a wire rack set inside a baking sheet and loosely tent with foil.
• Meanwhile, steam the potatoes in the same water that you steamed the duck over medium heat until they slide off a paring knife when stabbed, 3 to 5 minutes. Drain the potatoes.
• Remove and save 1 tablespoon of the fat from the skillet. Heat the skillet on medium-high heat and add the potatoes. Cook, undisturbed, until golden brown, about 3 minutes. Then flip the potatoes and cook 3 to 5 minutes more.
• Drain the potatoes on a paper towel-lined plate and season with salt and pepper.
• Add the tablespoon reserved duck fat back into the skillet and heat on medium heat. Add the shallots and saute until translucent, about 2 minutes. Toss in the chard and cook until it just barely wilts. Season with the vinegar.
• Slice the duck breast thinly on the bias. Serve the duck with the sauteed chard and duck fat fried potatoes. Spoon over additional glaze, if desired.

Steps:

• A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
• Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
• Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.
• Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
• Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.

Steps:

• Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
• Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency.
• Preheat the oven to 350 degrees F.
• If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes.
• Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes.
• Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use.
• Decrease the oven heat to 350 degrees F.
• Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes.
• Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.

Steps:

• Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
• Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings.
• Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
• Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.
• Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
• Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven.
• Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. 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.
• Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
• Serve the duck with the chard.

Steps:

• Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
• Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
• Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
• Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.

Steps:

• Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt. Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone. Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat. Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator. Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven. Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. 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.