Best 5 Alton Brown Duck Recipes

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**Duck Recipes: A Culinary Journey from Crispy Classics to Creative Fusion Dishes**

Indulge in the delectable world of duck recipes, where flavors dance on your palate and textures create a symphony of taste. From the crispy skin of roasted duck to the tender meat of braised duck, duck dishes offer a diverse range of culinary experiences. In this article, we present a collection of duck recipes that showcase the versatility of this exquisite ingredient. Explore classic preparations like Peking duck and duck à l'orange, where traditional techniques and bold flavors come together. Discover innovative fusion dishes that blend Eastern and Western influences, creating a harmonious balance of sweet, savory, and umami flavors. Whether you prefer rich stews, succulent roasts, or crispy confit, our duck recipes will guide you through every step, ensuring a mouthwatering and memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST WAY TO ROAST A DUCK



The Best Way to Roast a Duck image

Intimidated by roasting a whole duck? Don't be. This recipe card is my cheat sheet for making the perfect bird every time. View my full post for detailed instructions & step-by-step photos. Happy roasting!

Provided by The Hungry Mouse

Number Of Ingredients 7

1 whole Pekin duck, 5-6 lbs.
kosher salt
1/4 cup honey
1/4 cup molasses
3 Tbls. orange juice
1 Tbls. soy sauce
1 1/2 Tbls. Sriracha chili sauce (adjust to taste)

Steps:

  • Score the skin, cut off excess fat, and poke it all over
  • Salt and truss
  • Roast at 300 degrees for 1 hour, breast-side up
  • Make the glaze: In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce. Simmer, whisking constantly, for a few minutes until it gets thick and syrupy. Remove from heat and set aside.
  • Poke, flip, roast for 1 hour, breast-side down
  • Poke, flip, roast for 1 hour, breast-side up
  • Poke, flip, roast for 1 hour, breast side down
  • Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
  • Brush with glaze
  • Finish at 400 degrees for 5-7 minutes
  • Rest, carve & serve. Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 345 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 1167 mg, Carbohydrate 78 g, Sugar 63 g, Protein 6 mg

ROAST DUCK WITH OYSTER DRESSING



Roast Duck with Oyster Dressing image

Provided by Alton Brown

Categories     main-dish

Time P3DT16h

Yield 4 servings

Number Of Ingredients 13

5 to 5 1/2 pound Peking duck, giblets removed
3 teaspoons kosher salt per pound of duck, approximately 1/3 cup
1/4 cup duck fat
1 1/2 cups chopped onions
1 cup chopped celery
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound stale cornbread, crumbled
5 ounces oyster crackers, crumbled
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
2 eggs, lightly beaten
1 pint small oysters with their liquor

Steps:

  • Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
  • Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency.
  • Preheat the oven to 350 degrees F.
  • If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes.
  • Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes.
  • Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use.
  • Decrease the oven heat to 350 degrees F.
  • Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes.
  • Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.

MIGHTY DUCK



Mighty Duck image

Provided by Alton Brown

Yield 2 to 4 servings

Number Of Ingredients 9

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

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.

ALTON BROWN DUCK RECIPE



Alton Brown Duck Recipe image

Provided by marlabeth19

Number Of Ingredients 6

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

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.

EASY ROAST DUCK



Easy Roast Duck image

Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 3

1 4- to 5-pound duck
Freshly ground black pepper
1/4 cup soy sauce, more or less

Steps:

  • Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
  • Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
  • Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
  • Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.

Tips:

  • Brining the Duck: Brining the duck overnight or for at least 8 hours helps to infuse it with flavor and moisture.
  • Drying the Duck: Before cooking, make sure the duck is thoroughly dried with paper towels. This will help the skin crisp up.
  • Seasoning the Duck: Use a generous amount of salt and pepper to season the duck inside and out. You can also add other spices and herbs, such as garlic powder, onion powder, paprika, and thyme.
  • Cooking the Duck: Cook the duck breast-side down for most of the cooking time. This will help to render the fat and crisp up the skin.
  • Basting the Duck: Baste the duck with the pan juices every 15-20 minutes. This will help to keep the duck moist and flavorful.
  • Letting the Duck Rest: After cooking, let the duck rest for at least 10 minutes before carving. This will allow the juices to redistribute throughout the meat.

Conclusion:

This recipe for Alton Brown's duck is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your duck turns out perfectly cooked and flavorful. Serve the duck with your favorite sides, such as roasted potatoes, green beans, or a salad.

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