Prepare yourself.
You got the first part right. You got a duck. Normally I tell people to get one by any means necessary. Shoot it, buy it, or lure it into your car with candy. Whatever it takes.
Quarter your duck. You'll end up with the two legs/thighs and the two breasts. Remove the wings. They don't work with this recipe. I also prefer to fillet out the breasts but you don't have to.
Mix the brine:
1/2 cup kosher salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic, smashed
Shake that up so the salt dissolves and let the duck sit in this for 2 hours in the refrigerator.
Next, place a colander in a big pot. Add in about 2 inches of water (water should be below the colander). Put in the duck pieces but DO NOT STACK THEM. Steam for 30 to 45 minutes.
Set your oven for 475. Put in a cast iron skillet. Let it get hot. Really hot. Freakin' hot.
Place the legs, skin side down, into the freakin' hot skillet. Put it back into the oven and let it cook for 10 minutes. Add the breasts, put it back in the oven and cook for another 7 minutes or until it's nice and brown and the skin is crispy.
I've done this many times and it's awesome. Crispy skin and flavorful duck.