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well i am finally off for 2 days ..so let the cooking begin i am brine ing a duck as we speak, planning on having it monday for dinner. want a new recipe anyone know a good and different one? please share your duck recipes
Posts: 9443 | From: USA...... | Registered: Jun 2006
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A tablespoon each of all spice berries (just the whole spice not ground!) and black pepper corns
Two sprigs of rosemary
Four cloves of garlic crushed but not chopped
One cup of salt
One cup of honey
Bring all of the ingredients to a rolling boil for one minute and then let cool completely. Add brine to a large food safe bucket with a lid. Put one gallon of ice water to the brine and sink your thawed bird into the bucket. Make sure the bird is breast DOWN in the brine. Leave in a cold place for twelve hours or overnight.
Half an hour before you are ready to roast the bird, remove the bird from the brine and pat dry. Make sure there aren't any chunks of spices in or on the bird - they are not needed now! Oil the skin of the bird and lightly salt and pepper the skin. Roast it for 30 minutes at 495. This browns the skin and it will not over brown. After the half hour, turn the oven down to 350 and continue roasting until the thermometer read out says 171. You will not need to baste. Remove the bird from the oven and cover with a tent of foil. While it rests, carry over cooking will bring the bird the rest of the way to 180 in the thigh. When it is done, remove the thermometer and serve.
Make sure that when you remove the bird from the oven, you let it rest for half an hour before carving.
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