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Discussion in 'Food Forum' started by JohniusMaximus, May 16, 2008.

  1. JohniusMaximus


    May 12, 2004

    I made this last night using a recipe provided by Alton Brown. Duck brined in orange juice, salt, garlic, pepper, and thyme. Steamed, then browned in a cast iron skillet until crispy. It went well with dressing, scalloped potatoes, and green beans. Not pictured is the Sam Adams Summer Ale.

  2. Mild Bill

    Mild Bill Millennium Member

    Oct 18, 1999
    Tampa, Florida
    I love duck... Gimmee more feedback on Alton's duck recipe...
    Was it f'n great?
    Pretty easy?

    Will you make it exactly the same forever?

    That's a good lookin' plate of food, nice job...

  3. JohniusMaximus


    May 12, 2004

    It is indeed amazing. Chances are, as far as duck goes, I'll stick to this recipe and my old standby one: Bacon wrapped and grilled duck breasts.

    The instructions make it sound harder than it is, but your work is minimal. It is smoke intensive so open some windows once the duck hits the cast iron. Brining keeps the duck from getting dry during the steaming time. The finished product is crispy on the outside, velvety on the inside, and very, very tasty.

    Here's the link to the recipe:,,FOOD_9936_13045,00.html
  4. Speaking of duck, here's mine. I did this back around mother's day on the grill and oven ;)

  5. syntaxerrorsix

    syntaxerrorsix Anti-Federalist CLM

    Oct 3, 2000
    Lakeland, FL.
    A days worth of duck hunting would result in 15-20 duck breasts wrapped in bacon and smoke for about 6 hours. Now I'm hungry. Nice photos.