Wednesday, January 19, 2011

Oh Yes, I Did Spatchcock a Duck

I figured in this case, what's good for the chicken is good for the duck.  With duck in cart, I was thinking of the crispy skin spatchcocking and roasting the chicken produces and a wave of happy anticipation came over me.




One 5 lb All Natural Fresh Duck
4 cups water
½ cup brown sugar
¼ cup kosher salt
1 tsp Szechuan peppercorns
1 tsp 5 spice powder
2 star anise
2 clove garlic, smashed
1” piece of ginger, smashed and roughly chopped

Bring a large pot of water to boil.  Add duck and boil for just a couple of minutes.  This will help tighten the skin.  Combine all other ingredients and stir to make sure sugar and salt dissolve.  Spatchcock the duck buy using kitchen shears and cutting the backbone out.  Gently cut the breast bone just enough to be able to press the duck out flat.  Place duck in brine in a large zip lock bag.  Refrigerate for about 7 hours.  Drain duck, discard brine.  Lay duck out flat in a roasting pan, skin side up.  Roast at 400f for 60-70 minutes.
Parts of the skin were nice and crispy and parts were not.  Perhaps a hang to dry process to be added next time.  But the flavor and texture of the duck were divine.  Love, love.

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