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Do I still add the salt to the brine if the duck label states "seasoned with a 12% solution of water, salt, and sodium phosphate"?

Asked on October 05, 2012
Created October 05, 2012 at 7:33 PM

I'm about to try the "What's Up Duck" recipe from Alton Brown's Good Eats -- which calls for brining the duck quarters in orange juice, 1/2 cup of kosher salt and additional herbs and garlic.

I'm worried because the label carries this 12% salt solution note, so my question is: Do I still add the half cup of salt to the brine? If I only add a quarter cup, will this affect the cooking?

The method is to steam the quarters, then sear in a very hot (475 degrees) pan.

Any info is much appreciated!

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