[Zabuzaxsta]

I store my duck by putting it in ziploc bags, covering with water, then freezing (to avoid freezer burn). Due to a really unfortunate miscommunication, when defrosted, the liquid contents of the bag were not drained. The duck has been sitting in water in the fridge for the past 3 days (with enough salt to be a "half brine" as it were). Is the duck ruined? Will this impact the flavor? Am I worrying about nothing?

 

[handyandy]

I'd cook it I usually let my duck breast soak in salt water before I vacuum pack and freeze them anyway.

 

[handyandy]

just drain and rinse them with fresh water pat dry and cook them however you'd like.

 

[callinfowl]

It's perfectly fine still. :yes: :yes: :yes:

 

[Indaswamp]

If you are brining the meat, set your refrigerator temp. to 38*. The salt will travel extremely slow below that temperature and almost stop when below about 33*. But to answer your question, leave the ice in and raise the temp. The meat is perfectly fine. Just add some time to the brining to account for the cold temperatures.