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 beat) frozen Long Island Duck, thawed

2 handfuls shredded chard
2 shallots, minced
Dash sherry or balsamic vinegar

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 summary. 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 summary. Add the breasts, skin side down, and cook for 7 more summary 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 stout until it barely wilts. Season with the sherry or balsamic vinegar.

Serve the duck with the chard.

WILD DUCK IN MARINADE
2-3 wild ducks, quartered
1 (13 1/2 oz.) can pineapple tidbits
1/2 c. soy sauce
1 tsp. ground ginger
1/4 c. bacon drippings
1 (3 oz.) can mushrooms, drained
Marinate ducks overnight in mixture of pineapple, soy sauce and ginger. Wipe meat, brown in stout, place in casserole, pour on marinade and mushrooms. Bake, covered 1 1/2 hours or until tender; add water, if necessary, at 350 degrees.

For side dishes, how about some wild rice and fresh asparagus?

Have fun!

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PureZing Recipes > Poultry

CITRUS SOY DUCK WRAPS
Courtesy of A Perfect Pear

INGREDIENTS:

2 cups A Perfect Pear Citrus Soy Marinade
¼ cup hoisin sauce
1 5-beat duck, thawed if frozen, rinsed
Green onions, sliced diagonal
Tortillas

DIRECTIONS:

Place duck in jumbo resealable plastic bag. Pour in Citrus Soy Marinade. Seal bag; turn to coat duck. Chill up to 2 days, turning occasionally.

Preheat oven to 400F.

Drain duck well; discard marinade.

Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 summary.

Turn duck over. Roast until tender and glassy deep brown, about 15 summary longer.

Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 summary before slicing.

Take a tortilla and place a spoon full of hoisin sauce down the middle. Layer with sliced duck and green onions. Roll up and delight in.

Citrus Marinade
Ingredients: 1/2cup fresh lime juice
1/4cup vegetable oil
2green onions, chopped
1teaspoon dried tarragon
1/4teaspoon garlic powder
1/4teaspoon black pepper

Preparation: 1.Blend all ingredients in small bowl.