As is my wont, I will be roasting ducks for Thanksgiving. The turkey is being dealt with by my sister and her life partner, and she has caught brining fever, no doubt from me. But brining a turkey simply makes it palatable. I have no interest in food whose claim to fame is that it doesn’t make me nauseous. The problem is that I am roasting three ducks, and maybe a little variety would be interesting. But brining? Who knows? It may be vile, or fine, or (and I am hoping for this result) the most magnificent bird ever roasted in the history of roasted birds, just like the kiss in Princess Bride. The typical ratio of salt and sugar to liquid is 16:1 in most recipes for turkey and chicken, although, not surprisingly, I have not found an interesting (most seem to be for barbecuing) brined duck recipe. This is half the concentration that I use on pork, which may or may not make sense. I’ll tell you next Friday.
P.S. Cooks Illustrated says that duck does not benefit from brining. The gauntlet has been thrown down!