Whole force-fed duck brined for 48 hours
Preparation: 10 minutes
Rest time: 48 hours
Yield: 4 to 6 servings
Ingredients
- 1 duck of 3 kg
- 4 liters of water
- 240 g of salt (6%, see tip)
- 150 ml of maple syrup or 120 g of sugar (5% or 3%, see tip)
- Spices of your choice
Preparation
- Boil some of the water and add the salt and maple syrup (or sugar). Dissolve well.
- Add the remaining water. Let cool.
- Add spices of your choice (fennel, peppers, dehydrated celery, thyme, rosemary, etc.).
- Place the duck in a container and cover it with brine. You can use a weight to fully submerge the duck.
- Cover and refrigerate for 48 hours.
Trick
Depending on the container, you will sometimes need up to twice the brine recipe. Mathematics lovers, Noé Lainesse has something for you. First put the duck in the container, cover it with water, remove the water and weigh it. Then multiply this mass of water by 6% to find the quantity of salt, and by 5% or 3% for that of maple syrup or sugar. Tadam!
Pickled cranberries 1:1:1:1
Preparation: 5 minutes
Cooking time: 5 minutes
Yield: 2 liters
Ingredients
- 500 g cranberries
- 500 ml of water
- 500 ml of white vinegar
- 500 g of sugar
Preparation
- Slice the cranberries in half or thirds and place them in a jar.
- Boil the water, white vinegar and sugar.
- Pour the hot mixture over the cranberries.
- Cover and store in the fridge.