Qualified Success

[akirlu]

Well, Alton Brown's recipe for 'Mighty' Duck' (which I am now and forever calling Three-Process Pain-in-the-Ass Duck) comes out pretty darn' tasty. I substituted mustard and collard greens for chard in the wilted greens department, ended up brining overnight rather than just for two hours, and (inevitably) fiddled with the contents of the brine a bit, but the end result is nice. But not really a weeknight recipe, no. I forgot to score the skin, so it came out fattier and less uniformly crisp than I would like, but hey, it definitely wasn't bad for my first duck. Possibly not good enough to be worth that much trouble, but not bad. Also, I now finally have a big cast iron skillet, which I foresee as being useful in all sorts of ways.