salt water

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salt water

Postby roybear31 » Thu Dec 06, 2007 10:22 am

i was told to soak my duck in salt water for 24 hrs to take the gamey tast out is this realy needed
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Postby brassass » Thu Dec 06, 2007 11:17 am

i personally haven't soaked my duck in salt water or anything, 9 times out of 10 i just soak them in Italian dressing for several hours and i am done.

If i am frying them however i will soak them in buttermilk for a couple hours
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Postby MacAttack » Thu Dec 06, 2007 12:51 pm

Once I breast them out or whatever I put them in salt water, then in the fridge for 24 hours to 48, depending on if I forget about them or not. Them I take them out and vaccum seal them. It draws out all the blood.
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Postby Duckhunter16 » Thu Dec 06, 2007 4:14 pm

Yeah if you dont really like that gamey tast you really do need to soak them and draw out the blood...that's what gives it that gamey flavor...you can soak them in Italian Dressing but it just masks that tast it dosnt remove it.
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Postby duckjumper » Thu Dec 06, 2007 5:32 pm

Salt water brining really depends, IMHO. Is the duck a diver and likely to be fishy? Then brine it. Also brine it if you are smoking the duck or if you shot the heck out of it. Salt water cleans the shot-through spots.

But, if your duck is a rice-eatin' mallard or pintail or teal or wood duck, DON'T brine it. These ducks are best eaten simple, and the juices inside are part of the treat.

This is my take on it, but I like my ducks to taste "ducky." If you are serving to people who might wrinkle their noses at anything remotely wild-tasting, go ahead and brine it.
I love all of God's creatures, properly prepared.
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Postby mallard molester » Mon Dec 10, 2007 10:32 am

well said :thumbsup:
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salt water

Postby crazymallardhunter » Fri Jan 18, 2008 7:59 pm

I was told that to
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