Duck legs dry-brined, now what?
I'm preparing Fergus Henderson's simple, sublime preparation of duck legs on a bed of carrots but decided to brine the legs first (which the recipe does not require) to ensure crispy skin. Four tablespoons of salt for four pounds of meat, dry-brined for two days. Now: do I rinse and pat the legs dry before proceedings with the recipe? If not, how can so much salt not result in an overly salty dish? If I don't have to rinse, should I nevertheless omit adding the salt from the recipe?
I don't rinse off the dry-brined chicken for Judy Rodgers' Zuni chicken, but the amount of salt here seems very large.