Brining Ducks and Geese

[Apache Trout]

Wondering if any of you fellows have ever brined their water fowl before roasting? I have not stumbled on anyone ever mentioning this method but it seems like a reasonable way to keep the meat moist during cooking. Please share any experiences - I want to avoid wasting good meat if I can.

[sneakboxer]

I like to soak all my game in salt water prior to cooking or freezing. I think it takes the gamie taste out.

[BarryPatch]

Use Sea Salt for the brine, not table salt. Sea salt is less "salty", about 1/2 as much, and contains other minerals that will improve the flavor and texture of the meat. Kosher Salt is not sea salt, just larger grained table salt with less additives. About 1 cup per gallon plus any sugar or herbs/spices. Start with 12 hours. You can always increase the time later. Less is better than too much. Rinse the outside of the meat very well after brining to remove any salt on the outside.

Brining simply improves texture and increases moisture by hydrating the cells, salt enhances flavor and anything else (spices, herbs etc.) will simply alter the flavor of the meat. It doesn't eliminate gaminess or draw out fluids. If you want to draw fluid (like blood) out of game to improve flavor prior to brining you can employ a salt rub. The salt must be course grained - (i.e. Kosher Salt) which is intended for this purpose.