James Peterson

Brine for Grilled, Sautéed, or Smoked Duck

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Preparation info
  • Makes enough brine to cure

    6

    pekin (long island) duck breasts
    • Difficulty

      Easy

Appears in
The Duck Cookbook
The Duck Cookbook

By James Peterson

Published 2003

  • About

Many foods are improved by a short soak in a salt-and-sugar brine. Duck is no exception, especially since it always seems to work well with something slightly sweet.

Ingredients

  • 2 cups fine salt
  • 1 cup sugar
  • 4 cups

Method

Combine everything in a nonaluminum pot and bring to a simmer. Stir to dissolve the salt and sugar.

Let cool at room temperature for 1 hour and then refrigerate until well chilled.