Zesty Citrus-Herb Overnight Brine for Smoked Duck

1.In a large pot, combine water, kosher salt, and brown sugar. Stir over medium heat until salt and sugar are completely dissolved.

2.Remove from heat. Add orange slices, lemon slices, onion, garlic, thyme, rosemary, bay leaves, black peppercorns, crushed red pepper flakes, and coriander seeds.

3.Allow the brine to cool completely to room temperature. For quicker cooling, you can add a few cups of ice or refrigerate until chilled.

4.Place your cleaned whole duck (4–6 lbs) into a large food-safe container or non-reactive stockpot.

5.Pour the cooled brine over the duck, ensuring it is completely submerged. Weight down with a plate if needed.

6.Cover and refrigerate for 10–16 hours (overnight). Turn the duck once or twice during brining for even flavor.

7.After brining, remove the duck from the brine. Rinse thoroughly under cold water and pat dry with paper towels.

8.Let the duck air-dry in the refrigerator, uncovered, for 2–4 hours to help the skin crisp during smoking.