Ducks Unlimited Magazine Cooking Column: How to Make a Brine
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YouTubeDucks Unlimited
Ducks Unlimited Magazine Cooking Column: How to Make a Brine
DU magazine cooking columnist, Scott Leysath, offers insights to why and how to brine your ducks and geese. Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more ...
34.7K viewsMay 21, 2018
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