Red wine marinade.

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Red wine marinade.

Postby ToddnTX » Fri Jan 02, 2015 3:12 pm

So yeah... I just remembered I had 2 ducks marinating in red wine for 3 days.

The meat is pretty purple looking, anyone have any Input on weather it will still be good to eat or not?
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Re: Red wine marinade.

Postby send the dog » Sat Jan 03, 2015 5:17 pm

It will be just fine.
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Re: Red wine marinade.

Postby Indaswamp » Sat Jan 03, 2015 6:38 pm

send the dog wrote:It will be just fine.

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Re: Red wine marinade.

Postby Omaha Clucker » Mon Jan 12, 2015 3:40 pm

Well? How was your Wino Duck?
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Re: Red wine marinade.

Postby ozzie » Tue Jan 13, 2015 2:24 pm

In terms of food safety, letting in marinade in wine 3 days in the fridge would be totally fine. In terms of flavor, couldn't hurt. Would be interested to hear your update. I usually use non-wine brines, and change the liquid as the blood comes out of the meat, so I measure a loss in color as my gauge for when to pull it out. With a pinot or like marinade, I'm sure that it is pulling blood, but also injecting its own color, so my method of knowing if it is 'ready' wouldn't work. Would certainly be interested in hearing an update on how it turned out.
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