What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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This is something I started doing this year. As soon as you breast out the duck or pluck put it directly into a brine (just salt water) soak it in there in the fridge for a day. The meat is so much lighter in color and it gets rid of a lot of the gamey taste which i believe comes from the blood in the meat. Basically it helps to draw the blood out. Does anyone else do this or use a different mixture?
Where are all the ducks at?
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I do the same thing with my duck breasts and it has really made them more tender. If you don't want to brine them for so long, brine them in ICE water for 2 hours. I usually do the ice water/salt brine for two hours and them rinse them really well and then marinate them over night.
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