DRY RUB AND (maybe) SAUCE STORE COMING SOON!
Once More Into The Breach: Brining A Duck
Posted on January 13th, 2008 by iamnotachef
No, I’m not running out of things to write; I just really like duck, and I roasted one today. But a few weeks ago, I left the whole brining question with a vague sense that I hadn’t quite beaten it to death. So, with apologies to William Shakespeare, once more into the brine, dear friends.
I’ll report, in excruciating detail, every drop of duck fat and each bit of crispy skin. But that will be for the next post. I will leave you with this photo, just to stimulate your salivary glands. And sorry about the huge photo file. I’ll fix that when my blood alcohol level is slightly lower. [Fixed!]
Filed under: Cooking
That looks fabulous! I have to admit that LOVE duck but I never make it at home. Sigh… In other ducky news, I think you have to watch this (sorry I don’t know how to make the link ‘pretty’: http://www.seriouseats.com/required_eating/2008/01/in-videos-duck-herding-in-india.html