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.