Never made a brine like this before,,,, but, I am happy to say it works, works real good.
Oh, BTW, pic heavy as usual.
The Brine....
3 liters water
1/2 C Salt
1/4 C Brown Sugar
1/4 C Dextrose/DME
2 TBSP of my latest Double Smoke Rub (optional),,,, or use what ever rub takes your fancy
1/4 C Honey
2 Oranges Chopped (Skin and all)
Mix, simmer 30 mins, cool and fridge for the night.
Next day, place the Duck in the Brine.
Note the colour of the Brine...... that will stain into the flesh of the Duck
I gave this 3 days in the Brine. Again optional but when tasted, the flavours dug deep into the meat. I was happy I left it in there for that long.
Pull it from the brine early on the day of BBQ and pat dry
Then stuff a chopped Orange in the gut cavity and stich up with a skewer
Hang for the best part of the day, to dry the skin
Then stick it on your Weber Rotti and BBQ to your liking.
Meanwhile, and just before serving, make the sauce.
In a pot, combine
1 C Chicken stock
2 TBSP Orange Juice
2 TBSP Orange Marmalade
2 TBSP Sugar
3/4 TSP Salt
1 1/2 TBSP Corn Flour
Bring to the boil, simmer out the flour then add some sliced Orange, serve
The brine penetrated/coloured and flavoured the meat right through.
Note there is no brown colour which is what you would expect unbrined.
Heads up on this dish
Shayne