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Tart-Cherry Brined Duck

How to Make Tart-Cherry Brined Duck

An Original Recipe by Sharon and Kim

Serves 4 people



  • 12 Tablespoons Kosher Salt

  • 3 Quarts Tart Cherry Juice

  • 4 Star Anise

  • Handful of Peppercorns


  1. Combine all the ingredients in a container large enough to submerge the duck.

  2. Refrigerate the duck overnight to let the brine work.

  3. Cook your duck on a rack in a roasting pan to collect the duck fat.


Here's what you need to know about brining to be an expert!

  • Salt stops bacterial and preserves meat. It also tenderizes it and makes it melt in the mouth.

  • Corned beef is the most prevalent type of brined meat. It originated in Ireland, but the word corn derives from the Old English meaning small, hard grains (which is the natural state of salts).

  • Brine is the traditional way to make a Turkey for Thanksgiving in the USA.

  • You can use any juice to flavor the brine.

  • Use a pasta pot instead of a brine bag to help save on plastic waste.


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