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
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