Question for you...you ever brined duck? Got a buddy that gave me some duck and as he was leaving, he told me "Oh yeah..I boned and skinned it all for you!!"

*sigh*

The best part...gone. I was gonna do a savory blood orange caramel after a quick pan sear but I've never cooked bnls, sknls, duck. Thinking brine or marinade...any suggestions?

http://www.bbq-porch.org/brining06.htm 

(5) Benjamin Nathan's Orange-Soy-Chile Brine-Roasted Duck

3 quarts ice water

3 cups soy sauce

1 1/2 cups mirin

3 tablespoons canola oil

1 1/2 unpeeled oranges - slice into half moon

1 1/2 peeled onions - slice into half moon

6 whole garlic cloves

1/3 cup fresh peeled ginger root - chopped

1/4 cup garlic chili paste

3 dried Thai chiles

1 1/2 tablespoons whole Szechuan peppercorns

1 1/2 tablespoons coriander seeds

3 tablespoons kosher salt

1 5 pound duck

This brine infuses the duck meat with a delicate, savory flavor and makes it velvety and moist. It's good warm from the oven or cold the next day. Note that the duck must soak in the brine for 3 days - prepare it on a Wednesday night for a dinner party Saturday night.

Combine the ice water, soy sauce, and mirin in a large nonreactive container.

Put the oil in a large nonstick skillet over medium-high heat.

When hot, add the orange slices, onions, garlic and ginger.

Saute until browned, about 5 minutes.

Stir in the garlic chili paste and saute for 2 minutes more.

Transfer to the soy mixture and stir to combine.

Preheat the oven to 450 degrees.

Place the duck on the rack in a roasting pan.

Roast for 20 minutes and then reduce the heat to 275 degrees.

Roast the duck for 1 hour more, occasionally pouring off the fat as it accumulates in the bottom of the roasting pan.

Transfer the duck to a platter and let cool slightly before slicing.

Compliments of Garry's Home Cooking

http://cooking.netrelief.com 

Garry Howard - Cambridge, MA

[email protected]

Herbal brine:

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Brine Method for Turkey, Duck, Goose or Chicken

Prep Time: 12–14 Hours

Yields: 1 Turkey

Comment:

Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird. Normally, meat loses about 30 percent of its weight during cooking, but if you brine the meat first, you can reduce the moisture loss by as little as 15 percent. Additionally, brining enhances juiciness. The muscle fibers absorb the flavored liquid during the brining period. Some of this liquid will get lost during cooking, but since the meat is in a sense more juicy at the start of cooking, it ends up much juicier and flavorful. I recommend brining in two plastic trash bags, one inside the other, to hold the turkey and brine. I then place the bags in a large metal or ceramic bowl. Once the brine is added, I seal the bag with a wire tie and place in the bottom of a refrigerator, shaking the bag every couple hours. You may also place the bird in a small ice chest, breast down, covering with the brine. If using the ice chest method, chill the brine to approximately 40°F, and then add 5–6 ice packs to maintain temperature overnight. A smaller bird works best when brining.

Ingredients:

1 (12–14 pound) turkey or other fowl

2 gallons cold water

1 cup kosher salt or 2 cups table salt

½ cup brown sugar

4 bay leaves, crushed

1 tbsp dried thyme

1 tbsp dried basil

1 tbsp dried sage

2 tbsps granulated garlic

2 tbsps black pepper

Method:

Begin brining 1 day prior to cooking turkey. Use a fresh turkey or other bird, completely thawed. NOTE: Check label to ensure that bird has not been pre-injected with salt or other flavorings, such as the Butterball brand, otherwise it will be overseasoned. Wash bird completely, removing giblets and neck. In a large stockpot, dissolve 1 cup kosher salt or 2 cups table salt in 2 gallons cold water. Add brown sugar, and stir until completely dissolved. Add bay leaves, thyme, basil, sage, granulated garlic and pepper. Place 2 trash bags inside of a large metal bowl, and place turkey breast down in bags. Add brine mixture, tie bags with wire ties, and place in bottom of refrigerator. Chill 12–14 hours. NOTE: If desired, cut chill time in half by doubling all ingredients except water. Remove turkey from brine, rinse well inside and out under cold running water. Completely dry bird using kitchen or paper towels. This step allows skin to become crisp during roasting. When ready to cook, see John’s Roasted Turkey recipe.

Forgot to cite the above...

http://www.jfolse.com/recipes/poultry/turkey12.htm 

Duck Pastrami

Recipe By Emeril Lagasse

1 tablespoon black peppercorns

3 teaspoons dried thyme

3 bay leaves - crushed

1 teaspoon whole cloves

2 tablespoons garlic - minced

1 teaspoon whole juniper berries

1/3 cup crushed juniper berries

4 cups water

1/2 cup light brown sugar - packed

1/2 cup kosher salt

1 duck breast, boneless, split ~2.25 lbs

1/4 cup coarsely ground pepper

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the duck breast in a glass or plastic container. Pour the seasoned brine to cover the breasts completely. Cover and refrigerate for 48 hours, turning the breasts a couple of times. Remove the duck breasts from the brine and rinse thoroughly with cool water. Pat dry with a towel. Preheat the oven (smoker) to 250 degrees. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hands, press 2/3 of the berry and pepper mixture into the underside of the breasts. Press the remaining mixture onto the skin side. Place the breasts, skin side down, on a rack in a roasting pan in smoker) and roast for 1 hour. Remove and let cool for 30 minutes. Wrap the breasts tightly in plastic wrap and place in an airtight container. Store in the refrigerator for at least 1 week before using. To serve, remove the meat and slice thin.

He serves this on french bread with provolone, mustard and onion marmalade.

http://www.bbq-porch.org/brining06.htm 

BTW, I've used a number of the recipes from the bbq-porch site (above) before. All turned out rather good, but I don't particuarly care for duck, so you're on your own with those. They do sound good - maybe I'll adapt them for chicken sometime.

^ I like the Pastrami idea.... never tried that....

I personally have never brined it, but I had a friend in culinary school that was obsessed with duck. He did it a few times and then he smoked it.... it was always delicious. I never bothered to ask what his brine was, but the end product was always delicious.

Can't believe your buddy skinned it.... damn.... I'd rather eat the skin and leave the breast meat!!! (don't tell, CE.... he'll call me fat!)