Some might accuse ducks and geese ofbeing strong in flavour with a grainy texture…but waterfowl is absolutelydelicious when prepared right! One of the best ways to guarantee the best tablefare possible is by soaking your birds in a brine—a simple mixture of salt,sugar, and water. For centuries, brines have been used to flavour and curemeats.The waterfowl way.Brines help remove the capillary bloodfound in dark bird meat. Waterfowl breasts, legs and thighs are considered darkmeat, because the muscles are used and tested on a regular basis. These musclesstore blood energy, giving the meat a darker colour and more flavour. Incomparison, a domestic chicken doesn’t fly. With little use, its breast meat islight in colour.The basic brine.A brine is easy to build, and the onlything you need to remember is to keep it cold. A litre of cold water mixed with¼ cup ofcoarse salt and¼ cup of brown sugar makes the perfect waterfowl brine. Soakduck and goose meat in the brine for 8 to 12 hours, and you’ll seethe difference in color. Much of the blood stored in the meat is drawn out bythe brine.Temps and tips.Always trim bloodshot and feathers fromyour meat before placing it in the brine. This prevents unwanted tastes andeven potential bacteria from ending up in your final dish.Your brine and birds must always bestored in the refrigerator or a cooler with sufficient ice. Use a brine onlyonce, then discard. Remember to rinse brined waterfowl with fresh water beforecooking to avoid a salty taste.Flavor town.Brines can also be used to infusedifferent flavors into the meat. Add garlic, onion, molasses or a medley ofpeppercorns to customize your brine. Commercial brines are also super easy touse. You can measure for different volumes of brine, depending on your huntingsuccess rate!If your family hasn’t embraced thetaste of ducks and geese yet, try brine. You’ll get the flavor and qualityyou’re after.

 Brining Game Birds 101

water

¼ cup of coarse salt

brown sugar

Your brine and birds must always be stored in the refrigerator or a cooler with sufficient ice. Use a brine only once, then discard. Remember to rinse brined waterfowl with fresh water before cooking to avoid a salty taste.

brining game birds 101

Author : Brad fenson

Ingredients

Instructions

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