I don't cook a duck without brining at first high mountain makes this game bird and poultry Brian that I use with every single duck or goose that I cook it will make the biggest difference assuming that you don't overcook it with anything you can do with the duck what it does is that replaces duck blood with grime look at the blood that came out of one duck this duck was frozen I thought it out I'm not making this up that's not pig blood that's duck blood from one mallard duck this is a half a packet into a half a gallon of cold water and I will take the duck breast place it into the brine 8 to 12 hours what you're going to end up with is a duck breast that is lighter in color look at the color difference between that and that where we lose a lot of people on ducks the ones that won't eat it rare to medium rare is because of the duck blood the juices in the blood this will make it taste better it gets rid of a lot of that blood and they're more likely to eat it rare to medium rare