First, start with a freshly quartered duck.
And combine 2 cups of orange-pineapple juice, 1/2 cup salt, 15 black peppercorns, and 4 smashed garlic cloves. Stir like crazy to dissolve the salt. (AB recommends a bunch of fresh thyme as well. I didn’t have fresh, but I added some dried thyme instead.)
And pour the brine over the duck. Press the air out of the bag, and seal. Brine in the refrigerator for 2 – 2.5 hours.
Oh, I don’t have a cast iron skillet. And our cookware is only rated to 450 degrees. So I pulled out the cast iron Dutch oven. It worked, just slip the legs between the grates!
I could have cooked this for a few minutes longer, but it was late and we were hungry. So the skin wasn’t as crispy as it could have been. But it was good!
AB recommends cooking some shallots and chard in the duck fat for a few minutes. I didn’t have any chard, but I did have some kale, so I threw that in with the shallots, over low heat, tossing frequently, just until the kale turned bright green and tender. Well, as tender as kale gets, anyway.
We ate the duck with kale, brown rice, mango slices, and citrus-glazed parsnips. We had so much food, it was like Thanksgiving!
Go, try some duck!