Sorry Guys...I Forgot about this thread.
The duck came out delicious. Even my 7 year old son (who is extremely picky) loved it. I just wish ducks had a little more meat on them. While there was enough for my wife, son, and I, I would have liked to gorge myself a little more.
Some observations:
This is the first time I've ever used a brine, but after trying it it won't be the last. The brine added a great flavor and the meat was extremely moist. Next time, though, I'll use a little less salt than the recipe calls for.
I did not do a very good job "scoring" the breasts before the steaming process. Next time I'll be sure to do a better job because I would have liked a little bit more of the fat to cook off. If you make this recipe, be sure you make an adaquete number of scoring cuts that will be sufficiently deep.
When butchering the bird, try and make all the pieces as flat as possible. This way, when you put the meat into the cast iron skillet you will have maximum skin to pan contact (as the crisp skin was the best part).
I will be doing this recipe again and suggest you guys try it.....it was actually a lot of fun to make. To watch the episode of Good Eats for a visual demonstration, go to youtube and search "whats up duck"