Alton Brown Duck

Paul Lynch
Main

Brine

  • 0.5 cup kosher salt
  • 475ml/1 US pt pineapple orange juice
  • 15 black peppercorns
  • small bunch thyme
  • 4 cloves crushed garlic

joint - remove wings, cut alongside spine (both sides), split into 2. Separate into 2 parts each. Score the skin (not into meat) - 3 cuts each way.

2.5 hours in brine in fridge.

45 mins steam. 2" water in bottom of pan. Cover.

Sauté potatoes in duck fat.

Heat skillet in oven - 245C/475F.

legs - 10 mins (in oven, on skillet, skin down) add breasts. 7 mins.

2 handfuls shredded greens, 2 minced shallots. Wilt in pan. Dash balsamic vinegar.

– Rubbery duck, way too salty.