DU magazine cooking columnist, Scott Leysath, offers insights to why and how to brine your ducks and geese.
Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat. After brining, simply pat down the ducks or duck parts, then give them a good rub with olive oil, salt, and pepper. Go easy on the salt, however, because the brine adds salty flavor to the meat.
Basic Brine

1/2 gallon water
1/2 cup kosher or any coarse salt
1/2 cup brown sugar (optional)
1/2 cup pickling spices

Heat 2 cups of the water in a saucepan over medium heat. Add salt, brown sugar, and pickling spices. Stir until the salt is dissolved. Add this mixture to the remaining water and cool completely in the refrigerator for at least 3 hours before soaking the duck or goose meat.

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