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Orange Ginger Brine for Duck |
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Orange Ginger Brine for DuckPrep Time: 15 min(s) | Cook Time: 35 min(s) | Serves: 1 1/2 gallons | Difficulty: Beginner | Ethnicity: American |
Tools: | | 3-gal. stockpot | | cutting board | | kitchen twine | | large chef's knife | | measuring cups | | measuring spoons | | wooden spoon |
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Use this brine for all poultry and even pork. | Ingredients: | | 1 1/2 gallon water | | 2 cup(s) kosher salt | | 2 cup(s) brown sugar | | 1 onion - peeled and quartered | | 1 orange - sliced | | 10 garlic cloves - peeled (Learn How) | | 10 star anise | | 1 tablespoon(s) coriander seeds | | 1 tablespoon(s) black peppercorns | | 2 cinnamon (sticks) | | 4 cloves | | 1/2 cup(s) ginger - unpeeled and sliced | | 3 bay leaves | | 1 - bouquet garni - (parsley, rosemary and thyme) | | 2 ducks - or chicken | |
Steps: | | -Combine all of the ingredients, except for the duck, in a large stockpot. | | -Bring to a boil for 3 minutes. | | -Turn down to a simmer for 30 minutes. | | -Chill in an ice bath in your sink. | | -Add the whole ducks and brine for 24-48 hours. | | -Pull from brine, dry, and cook according to other recipe. Discard of brine. |
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