Soaking waterfowl in brine does wonders to their edibility. Rather than masking the taste of ducks and geese, use a brine to remove any blood or bloody-looking liquid. You'll discover that the cooked meat is much milder in flavor, provided that you don't overcook it. The Sporting Chef recommends Hi Mountain Brines. He doesn't cook a duck or goose without it. Watch The Sporting Chef on Sportsman Channel http://www.thesportsmanchannel.com/show/the-sporting-chef/81987 More recipes at http://thesportingchef.com Facebook: https://www.facebook.com/thesportingchef Instagram: https://www.instagram.com/sportingchef Twitter: https://www.twitter.com/sportingchef Pinterest: https://www.pinterest.com/sportingchef
