Mighty Duck

Name: Mighty Duck
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Dash sherry or balsamic vinegar; 15 whole black peppercorns; 2 handfuls shredded chard; 2 kgs frozen Long Island Duck, thawed; 1 bunch fresh thyme; 4 cloves garlic, smashed; 146 grams kosher salt; 1 pint pineapple orange juice; 2 shallots, minced

You can never have too many main course recipes, so give Mighty Duck a try. This recipe serves 4. One serving contains 2591 calories, 73g of protein, and 246g of fat. Head to the store and pick up balsamic vinegar, peppercorns, kosher salt, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, you might also like recipes such as Mighty Arrow Cheddar Soup, A Christmas With Peking Duck, and Cassoulet with Chicken or Duck.

Instructions

Combine all brine ingredients in a plastic container with a lid.

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Brine

Place the lid on the container and shake to dissolve the salt.

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Shake

Salt

Remove the pop-up thermometer, liver, gizzards, and heart.

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Liver

Pop

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Kitchen Thermometer

Cut off the wings.

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Chicken Wings

Using kitchen shears, locate the spine at the base of the neck.

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Base

Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity.

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Duck

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.

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Bone

Duck

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Knife

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.

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Meat

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Knife

Line the inside of a plastic lexan or a pot with a zip-top bag.

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Pot

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.

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Brine

Duck

Bring 1 1/2 inches to 2 inches of water to a boil in a large pot.

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Water

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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.

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Duck

Equipment you will use

Colander