Duck L'Apple

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.