Duck and broccoli

Living in Long Island, NY ducks are a popular item on the menu in many local restaurants. (Long Island is known for raising duck). Unfortunately every time I had it, the bird was very greasy and after several tries I asked my wife to never allow me to order duck again.

It wasn't until I saw an episode of Good Eats with Alton Brown on the Food Network that I decided to give duck one more try.

You can see the episode on you tube: parts 1 &2

http://www.youtube.com/watch?v=QSO_Ej2WwZU

http://www.youtube.com/watch?v=Frn-M8HnlP0&feature=related


Ingredients:

Brine:
1/2 cup kosher salt
1 pint Pineapple/orange juice or oJ works just fine
15 whole black peppercorns
1 bunch fresh thyme or 1 tsp dry thyme
4 cloves garlic, smashed
1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed
3 bunched of broccoly cut into floretts
2 cloves garlic minced

Directions:
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 or steaming basket into the pot and line the sides of the colander with the duck. I plaked any fat I removed during trimming into the collander as well to render it out for cooking. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. 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 minutes. Add the breasts, skin side down, and cook for 7 more minutes 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 broccoli and the garlic to the skillet. Toss the garlic in the fat until it turns a bright green. Serve the duck with the broccoli.

It comes out with crispy skin and not greasy at all. And I saved the rendered goose fat from the steaming step to cook with. It adds a great flavor to any dish.