The process also adds flavor and moisture. Step 6 When the duck is finished soaking rinse it inside and out under cold running water and dry the skin well with paper towels.
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Place the bowl containing the brined duck into the refrigerator and let it chill for one hour per every pound of weight.
Brining duck for smoking. Use a small amount of apple or pear wood for the smoke. Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours depending on the size of the breast sections. Duck is ideally eaten medium rare but if you prefer well done take them out.
Brine the Duck. I heat 3 cups of water stir in the salt and maple syrup to disolve then add everything else cold and brine. Once brined in the refrigerator for 12 to 24 hours the meat will be paler in color giving it less of a livery look and more the appearance of domestic meat.
Cut the recipe in half if you only have a couple ducks or smaller ducks. The duck can be turned once every hour to ensure even soaking. Always Brine Ducks and Geese Soaking waterfowl in a saltwater solution replaces blood with brine.
Combine the brown sugar salt peppercorns bay leaves orange zest and juice beer and water in a 6-quart stockpot and bring to a boil over high heat.
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