How salty is this going to be?

[grantgallagher]

I feel like this is a stupid question but i either have never cooked, or dont remember last time i cooked, a whole chicken that was "pre-brined".

My wife picked up a whole duck and it very clearly states "seasoned with a 12% solution of water, salt, and sodium phosphate". Once its thawed and rinsed should i still dry brine or not? Avoid any rubs with salt as the first ingredient etc? Not sure here, lol.

[randy.56]

I'd cook it just the way it is, from health stand point. We get plenty of salt. Most chicken's are the same.

[Steve B]

Ok I’m confused. Are you cooking a chicken or a duck ?🤔

Seriously though. I would not add any more salt.
12% is really high. I believe most birds are more in the 8% range.

[grantgallagher]

RonB HAHAHA!

[grantgallagher]

I am cooking a duck, just figured a pre-brined chicken was a more common experience.

Ill just "wing" it and see what happens.

[RonB]

grantgallagher - cookin' a duck ain't all it's quacked up to be...

[rickgregory]

I would not dry brine and would avoid any salt added rub.

[Jerod Broussard]

I'm a salt guy so I at least get some salt on the skin. I got a turkey in the fridge with "up to" 9% and it is getting a salty injection and some Tony's on the skin.

[grantgallagher]

This sounds like a not bad plan. Probably do some on the skin to help dry it out.

[bbqLuv]

You may add salt after the cook, but it is hard to remove after the fact.

[smokin fool]

No experience with duck but I do brine the cryovaced frozen turkeys but use a quarter or less of the kosher salt recommended.
To be honest I've never looked at brine/salt % of the solution when I buy a boid.

[JCGrill]

I question why they would brine it anyway. Duck is plenty fatty and doesn't really need moisture. I understand why you might dry brine, but that's different.

Guess they just wanted to pump up the weight.

[Thunder77]

Look at the sodium content on the nutrition label, and use that as a guide.