If you're wanting to try this, use chicken. It's cheap and easy to work with.
Thanks for the details, I hadn't got to that email. Maybe Donna will know where she found it (usually in the forum)
Sounds different. Maybe we can get him to jump in here and tell us.
Well, not to nit pick...but he's mixing brining and marinading, and they are different. You know me, trying to educate the world about brining, one person at a time
Since he added salt, it's a brine.
And I don't know about putting meat in a brine for two days, especially beef. Doing it for the duck is okay.