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Thai Flavors Duck Brine

Yield: about 1 liter

Equipment:

  • 1 - Saucepot
  • 1 - China Cap
  • 1 - Container

Ingredients:

  • 20g Thai Chili Peppers
  • 475g Pineapple Juice
  • 20g Lemongrass
  • 25g Ginger
  • 13g Cinnamon
  • 180g Brown Sugar
  • 125g Kosher Salt
  • 1000g Water
  • 2 ea Star Anise

Instructions:

  1. Mix all ingredients into a saucepot. Bring to a boil.
  2. Remove from heat, and let stand for 2 hours to let the flavors steep and infuse.
  3. Strain
  4. Brine duck breasts for 4-5 hours.

Notes:

  • This recipe is based off on one of Alinea's recipes, with minor changes.
  • I used this recipe for my National Student Chef of the Year competition.