How I cooked all the duck!

Kevin brought home all the duck meat, and I cooked it today!

First, I brined the meat.  I followed some directions that I found online. Basically, I put the meat into a salt and sugar water solution and let it soak overnight in the fridge (or maybe two nights).  It was 3 quarts of water with 3/4 cup of sugar and 3/4 cup of salt.  You want to put a plate on top of the duck so it doesn't float, and stays down below the water level.

Then, I put the (dry) duck meat on a cold skillet, fat side down, and let it come up to medium heat and cooked it for about 10 minutes.  Then, you flip the meat and let it cook for another 10 minutes.  You want to season the meat with salt and pepper while it is cooking.  I also used Mural of Flavor, because I use that for everything.  Everything.

While the duck was doing the skillet thing, I put 2 sweet potatoes, one onion, and 10 garlic cloves into the oven to roast at 350.  They were coated in olive oil, salt, pepper, and Mural of Flavor, because that goes on everything.  I mean that.  Everything.

After the duck was done in the skillet, I put it in the oven with the potatoes to finish.  Everything cooked for another 30-40 minutes while I made some rolls.

I also made cranberry sauce.  This is easy.  3/4 cup white wine, 3/4 cup sugar, 1 package of cranberries, 1 stick of cinnamon, and 1 Tbsp lemon juice.  Put in in the pan to boil, then simmer.  Done and done.

It was delicious.  All the kids (there were some extra friends, too!) ate some of the duck meat and said it was good.  The general consensus is that duck is tasty and a bit salty.  I would definitely make this dinner again.

Now I just need more ducks.