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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.

  • #2
    Will say I tried aging the ducks whole in the garage fridge for up to seven days towards the end of the season this past year.

    Five day was magic number and will say the flavor and texture was better for Teal!

    Now the Mrs. had a different opinion of whole ducks sitting in the fridge🤔

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