Yield: 8 servings (24 oz) 4 Maple Leaf Farms Duck Breasts, skin on (8 oz. ea.) 6 Tbsps. Kosher salt 3 Tbsps. light brown sugar 1 bay leaf 2 qts. water 1 cup tea, Lapsang Combine salt, sugar, and bay leaf in water to make brine. Mix well. Score duck breast skin and place in brine for about 20 minutes. Remove duck breast and pat dry. Place tea in a small heap in center of 6" hotel pan lined with foil. Insert 4" perforated hotel pan and place brined ducks in center, skin side up. Cover pans ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.