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Cooking Duck Legs

Brined Pineapple Duck

Ingredients

Brine

1/2 cup kosher salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic, smashed
1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed
2 handfuls shredded chard
2 shallots, minced
Dash sherry or balsamic vinegar

Preparation

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.

Yield: 2 to 4 servings

About the Author

Cooking is my life, having been taught initially by my mother at a very young age, I then moved my career on professionally and now work in a pretigious hotel in Washington D.C. If you enjoy great tasting BBQ food, then I urge you to visit Barbecue Party, where you will find a superb selection of BBQ recipes. You may also like to find out how to make your own homemade barbecue sauce.

Duck and orange marinade?

I have 2 duck legs that I’d like to marinade before cooking. Can anybody suggest a tried and tasted marinade using orange? I’d prefer if you statetd the usual cupboard stock, and not things like juniper berries etc.

Take a good tablespoon of orange marmalade and a couple of fluid ounces a whiskey..preferably Bourbon, blend them together really well in a bowl and then turn your duck portions in them. Add a pinch of black pepper and cover the bowl with everything in it, refrigerate overnight if you have time but for at least a couple of hours, then lay the portions on a rack over a roasting tin and roast quite gently for an hour..around 150degrees F., baste them with the marinade every fifteen minutes. Sticky, sweet and bitter at the same time..and delicious.

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