Dry Brine Duck Breast: Salt Amount and Time

A dry brine for duck breast is salt applied to the surface with no water. The calculator uses 0.66% of the breasts' weight, about 2 1/4 teaspoons of Diamond Crystal for 2 lb (0.91 kg) of boneless breasts. That is 6 g (0.21 oz) of salt, refrigerated for 6 hours to 1 day.

This is the only amount the calculator offers for duck breast, and the reason is explained below. If you want to compare salting with soaking, wet versus dry brine covers the two methods. For a whole bird, the dry brine whole duck guide has its own amounts and times.

Salt amount

Weigh the boneless breasts, skin on, before salting. The time applies to boneless duck breasts of 7 to 16 ounces each. The calculator accepts 0.5 lb (0.23 kg) to 4 lb (1.81 kg) in total.

The amount comes from America's Test Kitchen (ATK): 2 teaspoons of kosher salt for four boneless breasts of 7 to 8 ounces each, about 30 ounces (850 g) in all. That works out to 5.6 g of salt, or 0.66 percent of the weight. The recipe cuts a 1/2-inch crosshatch in the fat, sprinkles salt and pepper over the breasts, and sets them skin side up on a large plate.

The page does not name a salt brand, so the calculator reads "kosher salt" as Diamond Crystal at 2.8 g per teaspoon, the lightest of the three common salts.

Salt and time by weight

Amounts are by weight first, then by volume for each salt type. The same volume of different salts weighs different amounts, and weighing is the reliable way to measure. The kosher versus table salt guide explains the crystal differences.

Converting between salt types

For 1 lb (0.45 kg) of breasts the 3 g of salt is 1 teaspoon of Diamond Crystal, 1/2 teaspoon of Morton kosher or 1/2 teaspoon of table salt. For 2 lb the 6 g is 2 1/4 teaspoons of Diamond Crystal, 1 1/4 teaspoons of Morton kosher or 1 teaspoon of table salt. For 3 lb (1.36 kg) the 9 g is 1 tablespoon of Diamond Crystal, 1 3/4 teaspoons of Morton kosher or 1 1/2 teaspoons of table salt.

At these sizes the volumes round to the nearest 1/4 teaspoon, so a scale that reads to 0.1 g is more exact than a measuring spoon.

Choosing a time within the window

The calculator lists 6 hours to 1 day. ATK says at least 6 hours and up to 24 hours. The Food Network recipe by Ina Garten says at least 6 hours or overnight, with no hour count, so the calculator uses ATK's 24 hours as the longest time.

The sources do not give a different time for a small breast and a large one. The 24 hour limit applies to every breast in the 7 to 16 ounce range.

Why only one amount is offered

The Food Network recipe by Ina Garten uses 4 teaspoons of kosher salt on both sides of two 1 pound or four 8 ounce Moulard breasts, 2 lb (907 g) in all. That is about 11.2 g, or 1.23 percent of the weight, nearly double the ATK amount. The page lists "kosher salt" without a brand.

The calculator uses the lower ATK amount and does not offer the Food Network amount as a second strength. The ATK amount rests on one publisher, America's Test Kitchen, and the Food Network recipe is at a higher amount. Following Food Network's amount puts you outside what this calculator lists. The over-brining guide explains why meat has a maximum brine time.

How to dry brine duck breast

1. Weigh the breasts and find the row for your weight and salt type.
2. Measure the salt, preferably on a scale. ATK sprinkles salt and pepper over the breasts after cutting a crosshatch in the fat, then sets them skin side up on a large plate. The Food Network recipe salts both sides.
3. Cover the plate tightly with plastic wrap, as both recipes do, and refrigerate at 40°F (4°C) or below for 6 hours to 1 day.
4. Cook the breasts. Neither recipe says to rinse off the salt.
5. Check the temperature with a thermometer. FoodSafety.gov lists 165°F (74°C) as the safe minimum internal temperature for chicken, turkey and other poultry. The chart does not name duck separately.

Covered or uncovered

The two duck breast recipes agree on covering. ATK wraps the plate tightly with plastic wrap, and the Food Network recipe also covers the breasts with plastic wrap. The calculator therefore describes the dry brine as covered.

This differs from the general guidance on poultry. AmazingRibs says to leave meat uncovered on a wire rack in a pan in the refrigerator, mainly so poultry skin can dry. The same article says it is doubtful that salt works on duck or goose because of the thick fat layer under the skin. It gives no duck amount or time, so the calculator does not use it for numbers. The dry brine whole duck guide covers the uncovered method that ATK uses for whole birds.

What the salt does

According to AmazingRibs, salt on the surface draws water out of the meat, the water dissolves the salt, and the meat reabsorbs the moisture and brings the salt in with it. The article also says the salt alters the proteins so they retain more water.

The amount of salt and the time both affect how salty the cooked breast tastes. The 1 day maximum is ATK's longest time, not a measured saltiness limit.

Practical problems

• The breasts are too salty: Check the salt type first. A teaspoon of table salt weighs more than twice a teaspoon of Diamond Crystal. Count any salt in a pan sauce or seasoning.
• Larger or smaller breasts: The time applies to 7 to 16 ounce breasts. Weigh them together and use the row closest to your total.
• Comparing with chicken: The dry brine chicken guide covers a different bird with different sources, and the dry brine time chart lists every dry brine food in the calculator.

Safety and sodium

Keep the salted breasts at 40°F (4°C) or below the whole time. The brining food safety guide covers refrigerator handling. Enter your own weight in the calculator.