brining duck

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brining duck

Postby Howitzer » Sun Sep 07, 2008 8:54 am

so I have been reading quite a few recipes, only a few mention brining and alot dont at all. I have found with all the duck i cook to brine it in salt water over night. pulls all the blood and gamey taste out of it.

I sure am hungry now though...
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Re: brining duck

Postby bluewing77 » Sun Sep 07, 2008 2:58 pm

Howitzer wrote:I have found with all the duck i cook to brine it in salt water over night. pulls all the blood and gamey taste out of it.


you can also change the water a few times until it stays clear.
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Postby Indaswamp » Mon Sep 08, 2008 9:18 pm

try using apple cider vinegar with the brine solution. Great for killing "off" flavor in the meat. And tenderizing.
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Postby Jonny Rocket » Wed Sep 10, 2008 8:35 pm

Definitely would recommend brining. The other secret is to not overcook it!! 125-130 degrees to rare/medium rare. Perfect!
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Brining

Postby MTelkchaser » Sat Sep 13, 2008 11:52 pm

Hey brining works great with any strong flavored meat. You can take a mixture of salt and sugar with a few spices like Mustard powder and garlic and soak the duck for a half day or over night. Then I like to throw them on the barbeque and as the previous guy mentioned, Do Not Overcook them. Rare is the best for all game and fish. Cook it for a while and then let it sit before you cut into it or the juices will all run out. Cook her hot and fast and then let it sit for a while.
Good eats!
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Postby ctbduck » Sun Oct 05, 2008 1:02 am

i'd cook all your fish to all the way done, :wink: except salmon. you ever eatin undercooked fish? doesnt feel good the next day. :sad:
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Postby LJUIV » Wed Oct 22, 2008 8:35 am

I eat sashimi all the time.... never had a problem...
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Postby Kiskadinna » Wed Oct 22, 2008 8:43 pm

under cooked /raw fish is perfectly fine if the quality of water is good and safe handling practices are maintained.
I'll second the apple cider vinegar, also salt water with good results. I'd like to give coca cola brining a go - I've used it on ham or chops with good results, but never duck.
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Postby joshco84 » Tue Oct 28, 2008 10:01 am

Kiskadinna wrote:under cooked /raw fish is perfectly fine if the quality of water is good and safe handling practices are maintained.
I'll second the apple cider vinegar, also salt water with good results. I'd like to give coca cola brining a go - I've used it on ham or chops with good results, but never duck.
-Erik


Ive used dr pepper on venison in a marinade before and it was awesome.
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