Duck Dry Brine Seasoning | Deep Flavour & Crisp Skin

End bland meat forever. Even on weeknights.

Rocky Point Duck Dry Brine Seasoning is a rich, aromatic dry brine crafted to complement duck’s natural depth. It helps you get better seasoning throughout and supports restaurant-style results—especially when you rest the bird uncovered before cooking.

Why you’ll love this dry brine

• Deeper flavour: seasons into the meat as it rests
• Better texture: improves the “special occasion” feel at home
• Elegant profile: warming spice + peppercorn complexity
  

How to use

1. Pat skin very dry (this matters).
2. Season evenly: ½ to 1 tsp per lb (450 g).
3. Rest in the fridge, ideally uncovered: 1 to 24 hours (best: 8–24 hours).
4. Roast, grill, or pan-sear (and finish in the oven if needed).

Perfect for

Duck breast, whole duck, duck legs, any wild water fowl.

Flavour notes

Warm baking spice, aromatic lift, peppercorn depth—designed to match duck’s richness.

FAQ

Do I rinse it off?
No—cook as usual after the rest.

How long should I dry brine duck?
Minimum 1 hour, but overnight delivers the best flavour and skin texture.

Will it help crisp the skin?
It helps—especially if you rest uncovered so the skin dries.

How much should I use?
Start at ½ tsp per lb and adjust next time.

Can I use this on other rich meats?
Yes—try it on richer cuts when you want a more aromatic finish.

Ingredients / Ingrédients:
Salt, clove, mace, cinnamon, cardamom, pink peppercorn, black peppercorn, kashmiri chili pepper, star anise.

Want to learn why this works?
Why Dry Brine?  |  FAQ