Instructions

1. Thaw the duck by submerging it cold water. Keep cold water running over the duck until it thaws completely.

2. Create a brine of your choice in which the duck will soak.

3. Pull out the gizzard, heart and liver. Cut off the wings with a knife.

4. Cut the duck along either side of the backbone with kitchen shears. Freeze the backbone to make soup stock at a later date.

5. Cut a crescent shape around the joint of the leg bone and separate the leg and thighs from the rest of the duck. Score the duck skin. Repeat this process with the other leg.

6. Put the brine in a large zip-top bag. Add the segmented duck to the brine and let it chill in the refrigerator for two hours.

7. Steam the duck in a colander. Put a weight on the lid. Keep the heat low and steam the duck for 15 minutes.

8. Preheat the oven to convection broil.

9. Heat the skillet in the oven. Add the legs first, because they are thicker than the breast.

10. Cook the duck leg and thighs for 10 minutes. Add the breasts to the skillet and cook the duck legs and breasts for an additional seven minutes. Serve.