Smoked duck: ingredients, step by step recipe with photos, nuances and cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook smoked duck? What components do you need? You will find answers to these and other questions in the article. Just the phrase “smoked duck” is already salivating. The unforgettable aroma of this dish can become the highlight of the ceremonial table and hypnotize even the most capricious gourmet. Below are some interesting smoked duck recipes.

Description of food

In fact, there are many recipes for smoking duck, but each of them has a so-called basis: plucking a bird, butchering, marinating, smoking. This food can be served on its own or as part of a salad.

For salads, it is harvested in advance, since smoked poultry can be saved for a long time. The main advantage of smoked duck is that it is very appetizing and has not lost its popularity for many centuries.

If you want to make a feast for the whole world, choose or compose your owna personal way of smoking duck that will please not only you, but also your guests. You can cook poultry with fruit or vegetable garnish.

Cooking nuances

For the simplest recipe you need to have:

• pepper;
• water;
• garlic;
• carnation;
• s alt;
• vinegar.

It should be noted that smoked domestic duck in such a marinade will appeal to even those people who do not like too s alty dishes. You can also remove or add some ingredients to the recipe if needed. After all, many people are allergic to these products. If you take a basic set of ingredients as a basis, you can create your own perfect marinade recipe.

Carcass preparation

Geese, ducks and other birds must be freed from plumage and thoroughly washed before eating. Sometimes the carcass of a duck is rubbed with s alt and sent to a cold place for 4 days.

Remember that if you choose a stale bird, it won't taste good. Always buy fresh duck, never frozen. In this way, you will save all the taste value of the bird.

To make your duck smoke well, remove excess innards and rinse several times until the water runs clear. Don't forget to remove the small bones and backbone. After the performed procedures, separate the meat from small bones. Wipe the carcass dry with a cloth so that there is no water left in it.

Some chefs advise hanging a plucked carcass ondraft so that the cooked meat is not tough. This is one of the secrets of a juicy and properly cooked duck, which is used by chefs in the most famous restaurants.

Marinade

Marinade cooks very quickly. Usually, standard components can be used here, which every experienced housewife will surely have at hand. For 1 kg duck you will need:

• 0.3g pepper;
• 1 liter of water;
• 0.2 g bay leaf;
• s alt - 100 g;
• sugar - 10 g.

For the final impregnation in such a marinade, the duck carcass must lie for at least three days. The duck should marinate under a load, so press it down with a massive object. After hanging to stack pickle.

Smoking poultry

Smoking as the basic process of cooking duck can be cold or hot. And yet, real lovers believe that hot-smoked duck is tastier. After all, in the end, this technology makes her meat soft, tender, fried and juicy.

In addition, in Asian cuisines, such a dish with a vegetable side dish has always been considered exotic. It is not for nothing that among the true admirers of he althy and tasty food all over the world it has received such a colossal distribution.

Smoker

You can always cook smoked duck at home, for example, in the country. To do this, you will need a pipe with a diameter of 10 cm and a metal barrel without a bottom. You will only need to dig a trench, make a fire with sawdust at one end of it, and put a barrel at the other. Eventually you will be ablesee how the smoke from the fire will flow through the pipe into the barrel.

Before cooking, the duck must be wrapped in a couple of layers of gauze. Even through these layers, the carcass is completely saturated with smoke. Cold smoked recipes are very different. But they have a common feature: the duck must be cooked in a smokehouse for at least 15 hours. Check it for readiness like this: pierce the carcass in the thickest places with a sharp object. If the ichor has appeared, continue smoking.

Liquid smoke

Experienced housewives know that using liquid smoke, you can smoke not only duck, but also chicken and fish. To do this, rub the duck with s alt, spices and liquid smoke, then set the required temperature in the oven and start the cooking process.

This technique for making smoked poultry will save a lot of time, since you do not have to constantly check for doneness, as in a real outdoor smokehouse.

Some housewives smoke the bird only after it has been boiled in broth. As a result, her meat is very soft and tender. By the way, you can also use an enameled bucket as a container for smoking. Only its bottom needs to be strewn with sawdust or wood shavings. Next, place the duck on the grate and cover the bucket with a lid. The bird will be smoked under a lid on an open fire and it will turn out to be just as appetizing as in a barrel smoker.

Chinese duck

Each nation has its own smoking recipes, which are harmoniously woven into the culinary traditions of different peoples. If you live in Russia,this will not prevent you from cooking, for example, duck in Chinese. To create it, prepare a mixture of special spices - wuxiangmen. You will need to soak the carcass in these spices and then smoke it. To create an xiangmian, take:

• cassia bark;
• star anise;
• carnation;
• fennel seeds;
• Szechuan pepper.

Make seasoning immediately before use, grinding the ingredients in a mortar. Then mix the spices with sugar and coarse s alt, roll the pieces of duck in this mixture, cover with polyethylene and send to a cold place for 12 hours.

After that, smoke the bird in a smoker in any way: cold (12-15 hours) or hot (3 hours). In any case, the dish will turn out incredibly tasty.

Duck in dough

We bring to your attention a recipe for smoked duck at home in the test. Follow these steps:

1. First knead the rye flour into an unleavened dough. The density should be such that you can roll out a thin layer 0.5 cm thick.
2. Put the rolled out dough on a baking sheet, place the duck on it and stick it on all sides in an even layer. With a wet hand, smooth the dough, trim.
3. If you have guests in a couple of hours, put the duck in the oven and bake for 1 hour, then send it to the smokehouse for an hour or two. If time permits, it is better to immediately place the bird in the smokehouse for 4 hours (hot smoking method).

Before serving, remove the dough from the duck.

Duck with cinnamon

To create this dish, take:

• s alt - 250 g;
• a couple of carnation buds;
• cinnamon - two tbsp. l.;
• five duck carcasses;
• apple vinegar - 200 ml;
• sugar - 25 g.

Follow these steps:

1. On the back of the butchered and washed carcasses, make cuts and rub with sugar, cinnamon and s alt (take ½ part).
2. Place the bird in a deep saucepan and make a marinade: boil apple cider vinegar, dissolve the remaining s alt in it, add cloves. Boil for 5 minutes, cool, strain, pour over the carcasses.
3. Set the press on top for 4 hours.
4. Next, dry the carcasses, wrap them in thick paper, send them to the oil lamp.
5. Smoking the bird for 3 hours until fully cooked in a hot way.

This recipe is perfect for imposing events to keep guests happy and full.

Cooked-smoked bird

How to cook boiled smoked duck? Take:

• one duck;
• three art. l. favorite spices;
• coarse s alt (1 tsp s alt per 1 kg of duck).

Do the following:

1. Cut the duck, wash and dry.
2. Mix s alt with rosemary, thyme, oregano, paprika, black pepper, white allspice and hot red pepper.
3. Grate each piece of duck with the prepared mixture, place in a saucepan and send to a cold place for 12 hours.
4. Next, fill the duck with water so that the contents are just covered. Add ground black and allspice pepper, two bay leaves,celery, parsley.
5. Put the pot on the stove, bring to a boil, lower the heat and simmer the bird for 10 minutes.
6. Remove the pot and refrigerate the contents. Next, put the bird in a colander to drain the water and dry the meat a little.
7. Now put some cherry chips and a couple of handfuls of apple into the smoker. Place a tray on top to protect sawdust from grease.
8. Place the duck skin side down on the grill, leaving a small space between the pieces.
9. Close the smoker and start the smoking process. After 20 minutes, open the smoker for 2 minutes to let the steam out. Continue the process of smoking on low heat until the duck is ready.

Cooking wild duck

How to cook smoked wild duck? It is not difficult to get this bird, as it is not distinguished by great intelligence. So, do the following:

1. Free the duck from feathers, gut and singe.
2. Now soak the carcasses in lightly s alted water and refrigerate for a couple of days. To keep the carcasses from giving off musk and the meat to be soft, add a little vinegar and sugar to the s alty solution.
3. Further, stuff the carcasses with garlic, and if you wish, then also with small pieces of lard. As a result, the meat after smoking will be extremely juicy.
4. Chop branches with foliage from raspberries, cherries, apple trees, plums. You can also add a couple of juniper branches. Use them instead of wood chips.
5. Put the carcasses in the smoker, cook for 2 hours on a small flame of coals. The main thing here is to sweat the bird so that it is extremelydelicious. Next, serve this delicacy to your hunting table.

You can also cook duck without stuffing and soaking, but then the finished bird will be a bit dry. After all, the meat of this game is not particularly juicy. By the way, this duck makes excellent cabbage soup and delicious pea soup.