Duck Brining Update
Posted on November 23rd, 2007 by iamnotachef
I wish I could report, breathlessly, that I have found a magnificent way to prepare duck. Unfortunately, I was completely underwhelmed by the brined duck. I think brining should be reserved for leaner meats such as pork and chicken, where the brine adds moisture. Duck is fatty enough that no additional moisture is needed. The [...]
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