Once More Into The Breach: Brining A Duck

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!]

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