Duck Brine Recipes

MIGHTY DUCK WITH POTATOES

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.

DUCK CONFIT

Steps:

• Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
• Preheat the oven to 200 degrees F (93 degrees C).
• Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
• Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

MIGHTY DUCK

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.

ROASTED DUCK

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.