Brining Wild Duck and Other Waterfowl

I often complain about wild duck. Joe likes it fine, but to me, it's bloody and gamey and makes my nose curl whenever I eat it. I guess it's to each his own, but I was very determined to like it-- some way, somehow. If prepared correctly, I think anything can taste good.

Wild duck is extremely dark, as you can see in the photo to your right. The color is almost purple or blue and this is due to the fact that ducks are very bloody. To get rid of the "gamey" taste, you have to try to leech out as much blood as you can. In the photo above, the duck has been brined for 3 days, leaving a very light exterior and a beautiful ruby red color inside. We've tried brining before, but it made the duck really salty. So this time around, we used a combination of a light salty brine and just cold water. We also extended the brining time, because it does takes more than a day to get all that blood out. When it came around time to cook, Joe said, "Wild duck-- the other white meat!" The meat no longer smelled and tasted "gamey." You don't have to brine for 3 whole days, like we did. I think 2 days will do just fine. It also depends on your own taste.

Ingredients: Should be enough brine for the breasts of 2 ducks

- 4 cups of water

- 1/4 cup kosher salt

- 1/4 cup brown sugar

1. In a saucepan, bring water to a boil. Then add kosher salt and brown sugar. Mix until dissolved. Turn off heat and allow brine to cool.

Our duck breasts were cut up into big chunks. You can do the same or keep them whole.

2. Move the breasts to a nonreactive bowl.

3. Submerge the duck breasts with cooled brine, covering completely. It is important that you let the brine cool completely. Adding hot/warm brine will ruin your meat and encourage bacterial growth.
Cover and store in the refrigerator. Brine overnight and replace the bloody brine with ice water the next day.

3. Submerge the duck breasts with cooled brine, covering completely. It is important that you let the brine cool completely. Adding hot/warm brine will ruin your meat and encourage bacterial growth.
Cover and store in the refrigerator. Brine overnight and replace the bloody brine with ice water the next day.