Dry Brine Whole Duck: Salt Amount and Time

A dry brine for a whole duck is salt rubbed on the skin and in the cavity with no water. The calculator's default is 0.64% of the duck's weight. For the default 5.5 lb (2.49 kg) duck that is 16 g (0.56 oz), about 2 tablespoons of Diamond Crystal, left uncovered in the refrigerator for 6 to 12 hours.

The calculator also lists a longer option, 0.75% for 24 to 48 hours. Both amounts come from recipes by one publisher, America's Test Kitchen (ATK). For a duck breast on its own, see the dry brine duck breast guide, and wet versus dry brine compares salting with soaking.

Salt amount

Weigh the duck with giblets removed, before salting. The times apply to a whole Pekin duck of 5 to 6 pounds. The calculator accepts 4 lb (1.81 kg) to 7 lb (3.18 kg).

• Light, 0.64%, 6 to 12 hours: from America's Test Kitchen's (ATK) whole roast duck with cherry sauce. It uses 2 tablespoons of kosher salt on one 5 1/2 to 6 pound Pekin duck, split as 2 teaspoons in the cavity, 1 teaspoon on the breast and the remaining 1 tablespoon on the rest of the skin. The duck sits uncovered on a plate. This is the default because it is the lowest amount.
• Extended, 0.75%, 24 to 48 hours: from ATK's slow-roasted ducks with blackberry sauce. The recipe uses 1/4 cup plus 2 teaspoons of kosher salt (14 teaspoons) for two ducks of 5 1/2 to 6 pounds, which is 7 teaspoons per duck. That is 2 teaspoons in each cavity and 10 teaspoons on the two skins. Each duck sits uncovered on a wire rack set in a rimmed baking sheet in the refrigerator.

Both ATK recipes were developed with Diamond Crystal, so the calculator's volumes use Diamond Crystal at 2.8 g per teaspoon. The cherry sauce recipe says to use 25 percent less if you use Morton kosher salt.

Salt and time by weight

Amounts are by weight first, then by volume for each salt type. A teaspoon of Diamond Crystal weighs 2.8 g, Morton kosher 4.8 g and table salt 6 g, according to ATK's kosher salt taste test. The same volume of different salts weighs different amounts, and weighing is the reliable way to measure. The kosher versus table salt guide explains why.

Light, 0.64%, 6 to 12 hours (default)

Extended, 0.75%, 24 to 48 hours

Choosing between the two

Use the light amount when the duck goes into the oven the same day or the next morning. Use the extended amount when you salt a day or two ahead. ATK says it prefers 48 hours for deeper seasoning and crispier skin, and that 24 hours still gives very good results.

The amounts are close to each other: 16 g against 18.7 g for a 5.5 lb duck. The main difference between the options is the time window. Each amount is paired with its own time window, so use the window listed with the amount you pick.

Why a stronger amount is not offered

Alton Brown's Peking duck recipe on Food Network uses 3 teaspoons of kosher salt per pound, about 1.85 percent of the weight, for 3 to 4 days. The recipe says to brush off any visible salt before roasting. That is nearly three times the light amount and well above the other sources, so the calculator does not offer it. The sources differ widely on this food, and following that recipe takes you outside what this calculator lists. The over-brining guide explains why meat has a maximum brine time.

How to dry brine a whole duck

1. Weigh the duck with giblets removed and find the row for your weight, salt type and option.
2. Measure the salt, preferably on a scale. ATK puts 2 teaspoons of the light amount in the cavity and 1 teaspoon on the breast, then rubs the remainder over the rest of the skin.
3. Set the duck on a plate or on a wire rack over a sheet pan and refrigerate it uncovered at 40°F (4°C) or below for the time in the table.
4. Cook the duck. The ATK recipes do not say to rinse, and Alton Brown's recipe says to brush off any visible salt. Follow the recipe you use for that step.
5. Check the temperature with a thermometer. FoodSafety.gov lists 165°F (74°C) as the safe minimum internal temperature for poultry.

Uncovered in the refrigerator

ATK and both Food Network recipes refrigerate the duck uncovered. ATK's cherry sauce recipe uses a large plate, ATK's blackberry sauce recipe uses a wire rack set in a rimmed baking sheet, and Zakarian's recipe uses a wire rack on a sheet pan. This matches the general guidance in AmazingRibs's dry brining article, which leaves meat uncovered on a rack in a pan so air circulates around it and the skin of poultry dries.

The same article says it is doubtful about duck and goose because of the thick fat under the skin. It gives no duck amount or time, so it is not used for any number here.

Practical problems

• The duck is too salty: Check the salt type first. The same volume of Morton kosher gives about 1.7 times as much salt by weight as Diamond Crystal. Count any salt in a sauce, a stuffing or a glaze.
• A smaller or larger duck: The calculator accepts 4 lb (1.81 kg) to 7 lb (3.18 kg). The times are for a 5 to 6 pound Pekin duck, and the sources do not give a time for other sizes.
• Another weight: The calculator's default is 5.5 lb, and each table has a 5.5 lb row. For a weight between the rows, enter it in the calculator.
• Other poultry: The dry brine chicken guide and the dry brine turkey guide cover other birds, and the dry brine time chart lists every dry brine food.

Safety and sodium

Keep the duck at 40°F (4°C) or below the whole time, including the 2 day option. The brining food safety guide covers refrigerator handling.