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duck in "solution"

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  • j8715 Jun 21, 2010 07:47 PM
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So, saw a duck for sale at the super market for .99/lb. Awesome deal right? Got it home and noticed that a serving has 20% daily sodium requirement and it "contains solution". I am guessing this just means its brined. But 20%? Does that sound too salty? Should I give it a soak in unsalted water before cooking to get some salt out of it? Seriously why do they have to mess with things? Just gut it and pull the damn feathers off it, I can handle the rest.

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  1. soaking won't help much because the saline solution has probably also been *injected* into the duck to plump it up. i'd probably use it in a shredded duck recipe (salad, stir-fry, pasta sauce) so you can distribute the salty meat throughout the dish - just go easy on the salt with the other components of the dish and it should balance out.

    4 Replies
    1. re: goodhealthgourmet

      It doesn't matter if the salt solution was injected. That speeds up the brining process, but it does not somehow permanently bind the salt to the meat. Soaking in plain water will indeed remove some of the salt. But will that brining/de-brining change the texture of the meat? Your guess is as good as mine.

      1. re: Zeldog

        sure, you can draw some of the salt out of the meat by soaking, but i've found that it's more effective when thesalt has entered the meat through osmosis/brining as opposed to injection. and depending on how much water is already stored in the tissue it could take a long time and several water changes to make a difference...plus, you make a valid point about altering the texture.

        i think it's wise to just make the best of the meat as-is.

        1. re: goodhealthgourmet

          ok I'll just go as is.

          Thinking about this recipe: http://www.epicurious.com/recipes/foo...

          1. re: j8715

            just skip the 1 tablespoon kosher salt ;)