Brine Maintenance and Duck Parts Braising Guide
Covers braising broth maintenance, the difference between marinating and braising for duck parts, and a roasting and braising time chart for each cut.
Ingredients
salt (for marinating duck parts)
8 g/kg
dark soy sauce (for marinating duck parts)
8 g/kg
Instructions
1
Brine Maintenance
Must be brought to a boil once every 24 hours. At the start the savory flavor is insufficient; after repeatedly cycling and soaking the duck in the brine, the broth flavor will grow richer.
2
Marinating the Duck Parts
Add salt and dark soy sauce, mix well, and marinate for 12 hours. After roasting, place directly into the seasoned brine to braise.
3
Braising the Duck Parts
Braise over medium heat. In advance, scoop out a basin of brine and let it cool. When a particular part's braising time is up, remove it and dip it into the brine; generally soaking for half an hour is ready to eat.
4
Seasoning Notes
When seasoning the brine the saltiness must not be too strong; it is best to use the brine's salinity as the standard (the same salinity as an ordinary brine is fine).
