duck is often so fatty, that low and slow is the way to go. This recipe probably won't be for you because it requires a sous vide, and to dissemble the duck, but maybe you can finagle it and make it your own. I like to buy a small can of masaman curry paste from any asian store. The deboned duck breast is the best part, but the idea is to rub the paste on the skin and the meat, then i bag it and sous vide it low and slow. Afterwards, I sear the skin in some neutral oil like canola oil to get it nice and crispy. The duck breast is so tender and the fat has been reduced away, slices up nicely especially with that crispy skin.
To comment on your recipe, I would suggest injecting the meat, then cooking in the oven low and slow. The last 30 minutes of cooking, crank up the heat and baste the skin every 5 minutes. Don't brine the duck, it's too gamy and the salt won't penetrate the fat very well.
alternative for duck I like, is just roasting the damn thing then putting it in a thai curry afterwards
Edited by BigB, 14 November 2017 - 10:41 AM.