Watch as Alton proves to us Americans that Duck can be a regular dish. Recipes featured in this episode: Mighty Duck.
Good Eats S3E4P2: What’s Up, Duck?
February 8th, 2010 
My Health 
February 8th, 2010 My Health 
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just finished my duck, and he has yet to let me down!
It’s on here. Okraphobia
agree with aaarrrgh it wasnt worth the bother.greasy an tasted way too salty!
briky71
i think that one was removed because it got nothing but bad ratings…too much salt i remember
Hope it turns out good. Tell us how it tastes haha.
Does anybody knows which program he covers the nutritional values of OKRA???? I remember watching it sometime in 2007… Could not find it.
thank you sooooo much ,..i have salted my duck 3 days before christmas but couldnt find what to do next hehehe.. happy christmas
“Twas the Night Before Good Eats” is where he mummifies the duck before he cooks it. Somewhere around a half hour into the hour long episode.
does anyone know where i can find the episode where he salts the duck for 3 days before cooking????????
i take it you have ever eaten raw duck, its quite good
Its funny he always brings thats another show yet pretty much everytime it doesn’t become another show.
He has my mom’s colander.
As he says in Fry Hard II, quoting Confucius, “A duck is not a chicken.”
Did he cut the wings wrong, leaving bone splinters? I thought you were supposed to pop a joint, expose it and slit it down before pulling the wing off like in the Fry Hard episode?
Great idea to save money on buying a special steamer!
my gosh that duck recipie is awesome
holy ****! We are a well trained audience!
funny how mcgregor was once AB’s dad in these episodes unless the actor really is his dad 0_0
Notice he didn’t wash his “ducky” hands?!?!?!?! AB IS CROSS-CONTAMINATING!!!
They special order the duck whole, sometimes feathers and all. They pluck the duck and process it at the restaurant before cooking.
so if the duck one buys from the market is beheaded, where do peking duck restaurants get their dead fowl?
I always love the blooper/extra at the end of each episode.
all right thanks.
Use the neck (and the back if you quartered the duck per the recipe) for stock, gravy, or maybe even consomme. The neck and back have lots of collagen and thus make good stock or sauce.
And the neck?