Pre Soak

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Pre Soak

Postby PcolaDu » Tue Jan 13, 2009 9:40 pm

So i have heard alot of people soak the duck in butter milk to get the pond water taste out do any of you know of a good tips so i dont get that taste
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Postby snoco870 » Wed Jan 14, 2009 6:57 am

Typically I soak mine in cold water with kosher salt poured over the meat. The amount of salt I use varies with the amount of meat, about a few tablespoons of salt per duck.

Two things, use cold water and don't leave them in for more that an hour.

I usually do mine untill the water/salt solution looks good and bloody. The salt helps remove the blood and other impurities in a way that I'm not going to take the time to explain.

By soaking for a short time, your not marinating the meat. Just pull if from the water, rinse off and then do whatever you normally do.

I do this prior to cooking or freezing. I dress out the birds, rinse them, soak them, rinse them, and then freex or cook.

Also works great for fish!
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