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1
Combine all brine ingredients in a plastic container with a lid.
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2
Place the lid on the container and shake to dissolve the salt.
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3
Remove the pop-up thermometer, liver, gizzards, and heart.
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4
Cut off the wings.
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5
Using kitchen shears, locate the spine at the base of the neck.
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6
Cut up the line of the backbone towards the neck cavity.
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7
Turn the duck and cut straight towards the rear cavity.
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8
Remove the backbone.
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9
Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves.
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10
To separate the legs from the breast, flip your halves over so the flesh side is facing up at you.
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11
Using a knife, make a crescent shape cut between the leg and the breast.
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12
Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X.
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13
Make sure that you are cutting through the skin and not the meat.
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14
Line the inside of a plastic lexan or a pot with a zip-top bag.
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15
Place the duck quarters inside the bag, and pour the brine over the duck.
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16
Seal the bag, ensuring that all air is removed from the bag.
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17
Brine the duck for 2 to 2 1/2 hours in the refrigerator.
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18
Bring 1 1/2 inches to 2 inches of water to a boil in a large pot.
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19
Place a colander into the pot and line the sides of the colander with the duck.
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20
Do not stack the duck quarters on each other.
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21
Cover and turn the heat to medium low.
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22
Steam the duck for 45 minutes.
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23
Set oven to 475 degrees F. Place a large cast iron skillet into the oven.
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24
Remove duck pieces from steamer and place legs, skin side down, into the hot skillet.
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25
Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes.
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26
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.
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27
Remove the duck from the skillet and rest under foil.
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28
Add the chard and the shallots to the skillet.
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29
Toss the chard in the fat until it barely wilts.
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30
Season with the sherry or balsamic vinegar.
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31
Serve the duck with the chard.
