Alton Brown's steamed/roasted duck parts - total, utter failure
Don't you love the feeling of spending hours making a special dinner, only to have it end in something almost totally inedible?
I usually use Bittman's steaming/roasting method for a whole bird. But last night as I drifted off to sleep, I watched an old "Good Eats" wherein Alton quartered a duck, steamed it, then roasted it skin-down in a preheated cast iron pan in the oven. Theoretically, you get perfect, crispy skin on the meat, and you then repurpose the fat to wilt some chard and shallots for your side.
Looked up the recipe on foodnetwork.com and followed it to the letter. However, what I ended up with was leg quarters done in the time specified with a crispy skin that clung to the pan like latex paint (though it was good scraped off with a spatula -- which of course also flung hot duck fat on the wall). But the breasts needed a good 20 - 25 degrees after the specified seven minutes. Their skin was theoretically crispy on the outside, but almost none of the fat rendered out. When they finally got to temperature at almost 15 minutes (instead of seven), they were tough as an old tire.
Anyone done this recipe with success? I'm totally discouraged.
And I even burned the $%#%^ fat while rendering the extra skin. I reached that millisecond where it goes from perfection to "Uh oh, you stink, and now so do I."
Even my rosti, which I thought I could do with my hands tied behind my back, came out tough and gray.
This has not been my night.
Recipe link: http://www.foodnetwork.com/recipes/al...
Did you use a cast iron pan and add the breasts after the legs cooked? I'm surprised it stuck to the pan. Without knowing what Alton was up to, I think he meant for the breasts to only be cooked to medium rare, at which they are very tender and juicy. Did you score the breast skin first, to faciliate rendering of the fat? The recipe suggests this but it wasn't really clear that he was writing about the breasts. Even if you do get the skin from the breast crispy, there will still be a bit of fat under it, but it's better than overcooked breast meat.
I've cooked duck in this manner and never had a problem. I'm sorry it didn't work out for you. In theory, this recipe should work very well, but that's in theory.
I made it the other night--followed the directions & it was perfect. Breasts were completely done--in fact, I wouldn't have minded them a bit less done, they were closer to overdone than underdone. But I was pleased. Here's my question: instead of 45 minutes over steam, do you think I could use the pressure cooker for the "steaming" portion of this recipe? Say, 15 minutes in the cooker, then the 475 finish in the oven?
I have mastered this exact recipe and can attest to it's success as judged by kitchen staff in 4 star restaurants who say, it's better than their duck.
Two areas I believe you went wrong are, must use extra weight on the lid of the steaming pot, this raises the temperature and is very important. Secondly I think you need may have not used a cast iron pan that was absolutely SMOKING hot in a 500F oven.
If you correct these two items, I think your problem will be solved.
I have not tried Alton's recipes - made many of his other ones and they typically come out great. I made this recipe recently - http://www.saveur.com/article/Recipes... - and it was very good. The duck was done perfectly and I have a lot of beautifully rendered fat. It is not time consuming but you can't go anywhere for these five hours either. Hope this is useful.