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what about brining duck?

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I brine turkey, chicken and pork all the time but I have never heard about brining duck. Do you think it will work?

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  1. I always brine duck. This is, however, because I tend to like my duck breast a little more cooked than standard, and the brine helps keep the meat moist while I'm trying to render fat. And besides, what can't use an extra boost in flavour?