Brine adds a lot of flavor to any meat and helps the meat to stay moist and tender while cooking. It is also a chance to add extra flavor without adding a marinade or heavy seasoning at the last minute.
1 bay leaf
1/4 tsp fennel seeds
1 tsp mustard seeds
1/4 cup light brown sugar
1 tbsp whole peppercorns
3 tbsp sea salt
6 cups water
Combine all ingredients in a sauce pan, bring to a simmer until sugar and salt have dissolved, let cool. Add chicken / duck pieces. Let brine in the refrigerator for 24 hours and up to a couple of days. When ready to cook, dry the meat between paper towels before following a regular recipe, removing the salt if it's called for by the recipe. To prepare simply, if using a breast of duck sear over medium high heat for a total of 5 minutes per side for rare.
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