prep time: tbd
cook time: tbd
servings: 2 - 4
1/2 cup salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic- smashed
1 5 1/2 - 6-pound duck
2 handfuls shredded chard
2 shallots - minced
dash sherry or balsamic vinegar
1. combine all ingredients, except duck, in a plastic container with a lid. place the lid on the container and shake to dissolve the salt.
2. remove the liver, gizzards, and heart from the duck. cut off wings. locate the spine at the base of the neck and cut, with kitchen shears, up the line of the backbone towards the neck cavity. turn the duck and cut straight towards the rear cavity; remove backbone.
3. 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 the 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.
4. line the inside of 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 - 2 1/2 hours in the refrigerator.
5. bring 1 1/2 - 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. place a large cast iron skillet into the oven.
6. remove the duck pieces from steamer and place legs, skin skid 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.
7. remove the duck from the skillet and rest under foil. add the chard and shallots to the skillet. toss the chard in the fat until it barely wilts. season with the sherry. serve with the duck.
- food network