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
Combine all the ingredients in a container large enough to submerge the duck.
Refrigerate the duck overnight to let the brine work.
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.