Duck L'Apple

Celtic Wolf

I got inspired... Glad I did.. Inspiration for this comes from Alton Brown and our very own Little Chef..

Sorry no pictures, but here is the recipe.. You will need about 5 hours for this

The Alton Brown inspired part..

I made a brine (yes a I did a brine)

2 cups Apple Juice
1/2 cup of Sea Salt (Kosher will work too)
Several Sprigs of fresh Time.
10-12 peppercorns.

Mix the brine well set aside.

Quarter a whole duck. Remove the wing tips.
Score the skin several times to allow for fat reduction.
Put the quarters in the brine and let sit for 2-2.5 hours.

After the brine boil some water in a stock pot for steaming.

Steam the duck quarters for 45 minutes. I did the Alton trick of using a colander to hold the duck.

Time to fire up your Egg. Get it steady at 475. Some apple chips will be fine.

While the eggs is coming to temp..

Reduce 1.5 cups of Apple Juice, 2/3 cups of Sugar, and 1/4 cup of thinly sliced and chopped Apple.

Reduce till the mixture is about 3/4 cups.
Add 1.5 cups of duck or chicken stock and reduce 10 minutes on medium high heat.

mix 2 tbls of cornstarch or arrowroot and 2 tbls of water. Add this to the reduced mixture to thicken.

Add 1/2 cup of Calvados or Apple Brandy and reduce 10 more minutes.

preheat a cast iron skillet. Once heated place the legs skin side down on the skillet for 10 minutes.

flip the legs and place the breast skin side down for 7 minutes..

Serve with the glaze poured on top.

That stock pot will be full of yummy duck fat. Reduce out the water and save the fat for later..

What is left of the glaze will be good on Chicken or turkey too.

Pork Butt Mike

Thanks Pete looks interesting.

BENTE

you ever find a new "supplier" of that hooch? :laugh:

use it sparingly and i will use your rib sauce sparingly :blink: ..... wait a min. what rib sauce :ohmy:


:P

FlaPoolman

That sounds real good. Might have to give that one a try

Cecil

Wow, sounds great. The only thing better would be a little Tennessee sippin Whiskey afterward.

Walt

Celtic Wolf

Sippin' a JD and Coke as we speak er type..

Celtic Wolf

No and yeah yeah yeah..

JLOCKHART29

Dang Pete that sounds great!! Sure wish you had some pics at least of the finnished bird. Bet it was great! Just finnished and Even Williams and Coke for a nite cap. Still like my Turkey but started the Williams when I was layed off and not to bad! :laugh:

TomM24

We haven't had a whole duck since we got the egg. Have done a bunch of boneless breasts. When we had the whole ones rendering them with steam makes a big difference.

Little Steven

Celtic Wolf,

Sounds great. But wouldn't it be duck l' pomme?

Steve

thirdeye

YOU made a brine....??? Heheeee. I knew it would happen sooner or later.

That sounds delicious, especially the Calvados.....I have a weakness for it and cognac, I like both of them chased with a beer.

Celtic Wolf

My dish... My Name.. :woohoo:

If you want to be technical it would be Carnard L'Pomme.

Celtic Wolf

Next time I will try it without the brine. I still don't think two hours is enough time for a decent brine.

Little Steven

Actually canard au pomme but thets just picky. :laugh:

Steve