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Aging and Brining

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  • Aging and Brining

    Does anyone else age and brine duck breast before cooking?
    I take duck breast, wash them, dry them well and place them on paper towels in single layer in a Pyrex dish. The cover and put in the fridge for 4-5 days to dry age. Then I will brine them in a sugar/salt/spice brine for 4-8 hours.
    After that, grill medium rare. Or pound flat and fry schnitzel style.
    Good stuff.
    I only do this with clean breast, or with a lot of pellet holes and feathers/ blood.
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