The color of smoked duck meat. Doing it Right: Hot Smoked Duck

You need to start by washing the wild bird. It may need to be plucked if there are feathers on the surface. It is important to take out all the insides, as well as bones, including small ones. After that, you need to rub with salt and spices, and then put in a cold place for a couple of days. If desired, the time can be reduced to a day.

Without marinade, smoked duck will not turn out as tasty as it could be. Therefore, this step should not be skipped. You can use different ingredients, for example, the following recipe will do.

Products:

wild duck - 1 kg;
sugar - a teaspoon;
water - 1 l;
salt - 100 g;
spices;
bay leaf - 4-5 pcs.

In clean water you need to put sugar, salt, spices, bay leaf and the duck itself. Mix everything thoroughly, cover with a lid and place in the refrigerator for several days. It is advisable to press down the meat with something heavy, so it will marinate better. All this can be done at home.

Smoking duck with liquid smoke

Liquid smoke is a handy substance that can be used to add a smoky flavor to an ingredient. You can buy it in grocery stores, the cost is from 100 rubles. per bottle or more. It will be needed when creating the marinade. In addition to the standard ingredients, you will need to add a few tablespoons of liquid smoke.

Smoking duck with liquid smoke

In this case, it is recommended to cook the pieces in a baking sleeve. Place them in an oven preheated to 250 degrees. Leave it there for about an hour. It will be possible to feast on a wild duck when the liquid released during the incision becomes transparent. This recipe is the simplest and can be easily used at home.

Cooking duck in a smokehouse on the stove

Smoked duck is well prepared both in nature and at home. For the second option, you can use a gas stove. You will need to purchase a special smokehouse for the apartment. It can be cylindrical or rectangular. The main thing is to be roomy.

Duck marinated according to the above recipe will need to be placed in a smokehouse. After that, you will need to light a fire on a gas stove. You can cook in about 1-2 hours. The main thing is to regularly check the product so that it does not deteriorate. There are cases when it takes only 30-40 minutes to cook. Smoked duck in this way will be the right decision, as it will not be worse than the one that was done in the fresh air.

Cold smoking method

In order to get a cold-smoked duck, you will also need to marinate the bird with spices and salt in advance. Lemon juice can be added if desired. To make the meat soft, you can beat it first. After that, it must be rubbed with spices and put under oppression for two days.

After the allotted time has elapsed, it must be smoked in a special cold-smoked device for 48 hours. You can increase the time if necessary. The cooking temperature should not exceed 30 degrees. It is recommended to use oak and maple chips. As a result, it will be possible to enjoy cold-smoked wild duck.

Hot way to smoke duck over an open fire in a smokehouse

People who have a summer cottage or a private yard near the house will like hot smoked duck made in the fresh air. It will be possible to cook it in a special smokehouse. To do this, you will need to make a fire and put the device itself over it (you can use bricks as a stand). Inside, you will need to place pre-marinated meat directly on the grates. The recipe assumes that the bird will simply be salted without the use of additional ingredients.

To smoke a bird, you will need to use wood chips (oak, apple and alder will do). Cooking meat under the lid will take about an hour, in some cases longer. The recipe calls for medium heat. From time to time you need to check that everything is fine. The dish will be ready when, when cut, transparent juice flows, and not pinkish.

Hot smoked duck will be an excellent option for a festive table. It can be consumed with vegetables, herbs and various sauces. It is advisable to let it brew in the refrigerator for about 6 hours before serving. Then it will be perfectly saturated with the aromas of smoke and become the most delicious.

Finally, a video about smoking duck:

Poultry (duck or goose), prepared according to this recipe, has a high taste and is stored for a long period. It can be served without additional processing to the festive table. Such delicious smoked poultry meat is also used to prepare all kinds of salads, canapes and sandwiches.

In a gutted bird, we remove small feathers and skeletons, rinse thoroughly, dry with a towel and rub with salt. We put the prepared carcasses in a deep container, cover and take out to the cold.

After 3-4 days, we prepare the fill for the carcasses. For filling you will need:

- water 1 l;

- salt 100 g;

- sugar 10 g;

- cinnamon and cloves 0.5 g each;

- laurel leaf 0.2 g;

- allspice 0.3 g.

All data are given for 1 kg of prepared goose or duck. We add all the ingredients to the water, after dissolving the salt and sugar in it, and bring the resulting solution to a boil. Pour the cooled brine over the bird so that it is completely covered with liquid, and the salt is completely dissolved. In this form, the bird is left in the cold. After 2-3 days, we take the bird out of the brine and hang it up so that the excess liquid leaves for 3-4 hours.

How to smoke a duck (goose) in a hot way.

Next, we heat the smokehouse to 70-80 degrees and place the prepared carcasses in it for 12-15 hours for smoking. During the smoking process, the temperature is gradually lowered and maintained at 50 or 60 degrees. After smoking is completed, we take out the bird and try its readiness. If necessary, smoking continues for some more time.

Ready-made hot-smoked poultry is immediately taken out into the cold, where it is better to store it in limbo for about six months, but it is better not to exceed this savings term.

And in this video, a YouTube user "Let's cook!" shows how to cook hot smoked poultry without leaving your kitchen. True, the bird is not cooked entirely, but in pieces.

From the phrase alone: “smoked duck”, saliva begins to flow. Its unforgettable aroma can hypnotize even the most capricious gourmet and become the highlight of the festive table. In fact, there are ducks, but for each of them there is a so-called basis: plucking a bird, cutting,. You will learn information about duck, marinate and serve from the article below.

I would like to start my story with the fact that an appetizing smoked duck can be served as an independent dish or as part of a salad. It is for salads that it is prepared in advance, since it can be stored for a long time by smoking. You can talk about smoked duck for a long time, but its main advantage is that it is tasty and has not lost its popularity for several centuries.

A bit of history

If we recall the primitive communal system, it can be noted that the main food earner for the entire tribe has always been a man. And the woman was the keeper of the hearth. The man went hunting, brought various prey, and the woman, as best she could, surprised him with her culinary masterpieces. At that time, people could boast of really good and healthy food, devoid of various genetically modified additives. Times have changed, but the distribution of roles in the family has remained the same. Consequently, the woman still remains a faithful keeper of the hearth and continues to cook for her husband and her children.

Meat has long been the favorite food of men. It could have been a bird. Recipes for cooking meat dishes can be found anywhere. Housewives themselves have already tried a thousand recipes for cooking meat dishes to please men. One of the very beautiful, exquisite, but at the same time affordable meat masterpieces is smoked duck.

Duck from the 50s has survived to this day

If you want to make a feast for the whole world, then you should choose or compose your own smoked duck that will surprise not only you, but also your guests. It can be smoked duck with a vegetable side dish or with fruit. Smoked ducks were a very popular delicacy in the 50s.. Therefore, all recipes offered in cookbooks or the Internet are based on the secrets of those years.

Cooking smoked duck

For the simplest recipe, you may need water, salt, pepper, cloves, garlic, and vinegar.

It is worth noting that smoked duck in such a marinade will appeal not only to the most sophisticated gourmets, but also to people who do not like too salty dishes. Depending on your preferences, you can add or remove some ingredients from the recipe, especially since many people are allergic to these products or simply intolerant of them. Thus, your ideal marinade recipe is something you can make yourself. It is enough to take as a basis a basic set of ingredients.

Carcass preparation

Ducks, geese and other birds should be well washed and freed from excess plumage before eating. Pay special attention to this process, as few people like to eat properly cooked duck, but with protruding feathers or poorly washed. According to one of the recipes, the duck carcass should be rubbed with salt and put in a cold place for 3-4 days. It is worth remembering that smoked duck will not turn out tasty if you choose an initially stale bird, it is better to stay fresh, not frozen. In addition, in this way you can save all the taste value of the bird.

In order for your duck to turn out well smoked, you must definitely rinse it well, get rid of excess entrails and rinse in several waters until running water is clear. Do not forget about small bones and ridges, you can remove them with an ax. Also, after the procedures performed, the meat should be separated from small bones. The duck must be wiped dry with a towel so that no water and small bones remain in the carcass itself.

Some chefs recommend hanging a naked plucked duck carcass in a draft so that after the smoking process its meat is not tough. This is one of the secrets of properly and juicy duck cooked by chefs in the most famous restaurants. If you want to find a large number of smoked duck recipes, you just need to enter “smoked duck recipes” in the search engine of any Internet portal and choose the options you like, but it’s easier to read our article to the end and take note of the cooking secrets.

Marinade

The process of preparing the marinade will not take much time. As a rule, for the preparation of this dish, you can use standard products that every experienced housewife will surely have at hand. The marinade is very easy to prepare. If you take 1 kg of duck on average, then the marinade will require 1 liter of water, 10 g of sugar, 100 g of salt, 0.3 g of pepper, 0.2 g of bay leaf. In this marinade for the final impregnation, the duck carcass must lie for at least 3 days.

Only after marinating should it be smoked, because in order for the meat to turn out tender and not hard, the duck must be completely soaked. Remember that the duck must marinate under the load, so press it down with a heavy object. Then you need to hang it so that the brine drains.

Smoking process

Smoking, as the main process of preparing duck, can be hot or cold. Nevertheless, true lovers believe that hot-smoked duck turns out to be tastier, since only this technique makes its meat very tender, soft, juicy, fried. In addition, in Asian cuisines, hot smoked duck with a vegetable side dish has always been an exotic dish. No wonder it has become so widespread among true lovers of delicious and healthy food around the world.

smokehouse

So, smoking can always be done at home, for example, in the country. To do this, you will need an iron barrel without a bottom and a pipe, about 10 cm in diameter. You need to dig a trench so that you can make a fire with sawdust at one end of the trench, and put a barrel at the other end. Thus, you can watch how the smoke from the fire will slowly enter the barrel through the pipe. Remember that the duck must be wrapped in several layers of gauze. Even through these layers, the duck will be completely saturated with smoking smoke.

Which are offered by leading chefs are varied. But there is also a common feature: cold smoked duck should be cooked directly in the smoker for at least 12-15 hours- you yourself will have to check it for readiness. To do this, pierce it with a sharp object in the thickest places. If ichor appears, smoking should be continued.

Liquid smoke in smoked duck

Liquid smoke can be used as one of the most common smoking methods. Experienced housewives already know that with it you can cook not only duck, but also fish, chicken. So, having rubbed the duck with spices, salt and liquid smoke, you should simply set the optimum temperature in the oven and start the smoking process. This technique of making smoked duck will save you a lot of time, because you don’t have to run and check its readiness, as in a real outdoor smokehouse.

Some housewives prefer to smoke the duck only after it has been boiled in the broth. Duck cooked in this way will be even softer and more tender. By the way, an enameled bucket can also be used as smoking utensils. Only at the bottom of it you need to put wood chips or sawdust. Pre-marinated duck should be placed on a wire rack and covered with a lid. The duck will be cooked on an open fire under a lid and will turn out to be no less tasty than in a barrel smoker.

With the help of these simple smoking methods, you can please your family and friends with a real delicacy.

Delicious Duck Recipes

Each nation has its own smoking recipes, which are harmoniously woven into the culinary traditions of a particular nation. We live in Russia, but this does not prevent us from cooking, for example, Chinese duck.

To prepare the "Chinese" duck, it is necessary to prepare a mixture of special spices - usyanmyan. Cooking, in fact, consists in soaking the carcass in these spices, after which the bird is smoked.

Video on how to smoke a duck in Chinese

To prepare wuxianmian, we take the following spices: fennel (seeds), star anise, Sichuan pepper, cassia bark, cloves. Seasoning is best done immediately before use, grinding the ingredients in a mortar.
Then mix the spices with sugar and coarse salt, roll the pieces of duck in this mixture, cover with cling film and place in the refrigerator for 12 hours. Then smoke in a smoker in any way: hot (3 hours) or cold smoked (12–15 hours) - in any case, the dish will turn out incredibly tasty.

Bird in dough

Duck in dough always turns out tasty and juicy, especially smoked. For its preparation, it is necessary to knead unleavened dough from rye flour. The consistency should be such that you can roll out a thin cake. Put the rolled dough on a baking sheet, with a layer of 0.5 cm, place our duck on it and stick it with an even layer on all sides, smooth the dough with a hand moistened with water, trim. If you are impatient to try the finished duck or there are several hours left before the guests arrive, you can put it in the oven and bake for an hour, then send it to the smokehouse for an hour or two. But if time permits, it is better to go straight to the smokehouse for 4 hours (hot smoking method). Before serving, the duck must be removed from the dough.

Duck with cinnamon

To prepare duck with cinnamon, you will need the following ingredients:

5 duck carcasses, 1-2 cloves, 2 tbsp. l. cinnamon, 200 ml apple cider vinegar, 25 g sugar, 250 g salt.

On the back of the butchered, washed carcasses, make cuts and rub with salt (take half), cinnamon and sugar. Put in a deep container and prepare the marinade: bring apple cider vinegar to a boil, dissolve salt in it (the second part), add cloves. Boil for 5 minutes, cool, strain, pour carcasses. Set the press on top for 4 hours. Then dry the carcasses, wrap in thick paper, place in the smoking chamber. Smoke for 3 hours in a hot way until fully cooked.

This recipe is perfect for large events - guests will be full and satisfied. such a duck for the next holiday, and if you have your signature recipes, be sure to share them with your readers.

So, duck again. This time, an attempt, nothing more, to try to master the process of smoking. This is how it turned out ... the result.

Ingredients for Cooked Smoked Duck:

— 1 PC
(composition and quantity - adjust to taste) - 3 tbsp. l.
(In proportion to the weight of the duck. Based on 1 teaspoon of coarse salt per kilo of duck)

Cooking time: 120 minutes

Servings: 6

Recipe "Boiled-smoked duck":

There are many recipes, or rather a recommendation for smoking poultry - duck. From the very simple to the unimaginably sophisticated. More precisely, not so much tricked out as indistinctly and difficultly described. And at the same time, from these descriptions, complicated, according to my feelings, simply from ignorance of the subject, simple things are incomprehensible. For example, the recommendation is to smoke poultry for 10 - 12 hours with a two-stage temperature change. First, keep 50 - 70 degrees for 5 - 6 hours, and then ..., but it's not clear how to smoke. hot or... In general, as in most "wise culinary" sources, these recipes ... "take 100 grams of beef, pepper and salt to taste, and fry yourself a steak" and, of course, strictly necessary, a beautiful photograph of a piece of fried meat.
But! Some useful and interesting information was nevertheless collected and ..., but by the way, judge for yourself whether it is worth taking note of something.
I will repeat only, sorry, I will tell everything in some detail. Precisely due to the fact that if it is suddenly “who needs it”, then not all are powerful specialists in cooking and ... in general, I hope that the details will be useful.
So let's take a duck.

Where do we take? I took it in the freezer. Harvest, excuse me, even last year. They are at home with us. Looking ahead, I will notice. Although ru ... in general, we harvested on the seventieth day, as recommended, from hatching, but all the same, we gained a lot of fat in birds. So I do not recommend using ducks from the supermarket for smoking. And although there is now on sale the so-called. "Peking" (in the sense of the breed) ducks, but ... in general, they differ little from the "non-Pikin". So - go to the market and choose those so that there is less fat in carcasses.
I will tell you in detail how to cut. The first step is to remove the neck with the collar area.
And cut the tail too. This part, which, so to speak, is opposite the neck.
Then we cut the carcass in half. By the keel, so to speak. Or along. It's more familiar to someone.
If you noticed, when cutting the duck, I cut off the edges everywhere. Skin with fat.
We cut each half, along the border of the ribs, into the breast and thigh.
The wing from the chest part and the leg from the femur do not need to be cut.
But, again, cut off the edges. There will be enough fat without them - I guarantee you that.
Actually, here are the main four parts of the carcass that will go into action.

I cut two carcasses. Here's what's in store.
I note that the tails and necks with a collar were also left for smoking. Eating them, of course, will be ... very fat, but for cooking, such as in soup or hodgepodge, it will be very harmless.

For salting meat, I prepared this mixture. A teaspoon of coarse salt per kilo of duck is one time, a mixture of herbs. There thyme, oregano, rosemary. And a mixture of peppers. Paprika, black, white fragrant, a little spicy red. These seasonings and spices, their quantity and set - to taste.

And mix well.

Then sprinkle each piece of duck with this mixture and even lightly, I’m not afraid of this word, massage. Not that strongly rubbing the pickling mixture, but rather distributing it evenly. But without fanaticism.

Put in a saucepan. Between the layers of meat and on top, then it is useful to sprinkle with the same salty medley.

And in the fridge. Or a grave. Who has what. Twelve hours. You don't need a yoke.
And then…. Fill with water. To cover the contents - nothing more.
I added a couple of laurels and peppers. Fragrant and black. You can, of course, also some kind of roots, celery there, parsley, but this is not for everybody.

Bring to a boil. It is not necessary to remove the foam. It's not the broth that matters.

Later…. However, one remark should be added.
Sources unequivocally explain the meaning of this process by the fact that it is necessary to boil subcutaneous fat from bird parts. Here I agree. Look at what, so to speak, the broth turned out as a result. Its saturation is very, very impressive.

Again, the duration of the process. Somewhere it is recommended to bring to a boil and remove the pan from the heat. Somewhere I advise you to cook for fifteen to half an hour. I let it gurgle for twenty minutes. Still, the first experience and how the meat will be smoked, I don’t know yet.
Take the pot off the heat and let it cool. I had to put a load on top so that the duck would not crawl out.

As it cools, we take out the bird pieces from the pan and ... I put them in a colander so that the water is glass and the pieces dry out a little.

Of course, it would be better to hang it, but ..., in general, it somehow did not grow together.
We charge the smokehouse. A couple of handfuls of apple chips and quite a bit of cherry. For fragrance. From above the pallet protecting sawdust from fat and other allocated juices.

Lay the duck skin side down on the grill. So that there is space between the pieces.

We close the lid and the box on fire. Not very strong, but still fire. Although, nevertheless, closer to well-hot coals.

After about twenty minutes, open the lid for a couple of minutes to ventilate, or rather release steam. Excess moisture is not necessary.
Let's try!

Mdya ... Juicy. That is, the drought did not happen. Already good. You can’t call fatty meat, although there is quite a lot of subcutaneous fat left. And, if without vodka, then it will still be difficult for the body to process. Although, if, as I said, you cook soup or make a hodgepodge with duck, then it is quite applicable. But! The sediment is dark, especially from the skin, for example, the pericervical areas must be removed. Whatever one may say, but it brings bitterness.
But overall the experience is positive. Quite.
Angel to you at the meal!

And a couple of practical remarks - conclusions.
Need to cook. But no more than five minutes after boiling. While it is cooling, the subcutaneous fat will still be rendered to the same extent as with a longer gurgling of the broth. Longer boiling is of no practical use.
Chips. Based on the shown bookmark volume and the smokehouse itself. A little more than a third and a little less than half of a regular faceted glass. Regardless of the composition, in the sense of wood species. It would be optimal, in my opinion, two-thirds - an apple tree, the rest ... I would put cherry and alder in half. Putting more... you can see for yourself what happened.
Heating temperature and cooking time. There are no remarks here. Everything will turn out right if, I repeat, the chips are in moderation. The duck will be baked and will acquire aroma and spirituality.

And mix well.

Put in a saucepan. Between the layers of meat and on top, then it is useful to sprinkle with the same salty medley.

Bring to a boil. It is not necessary to remove the foam. It's not the broth that matters.

As it cools, we take out the bird pieces from the pan and ... I put them in a colander so that the water is glass and the pieces dry out a little.

Lay the duck skin side down on the grill. So that there is room for the pieces.

We close the lid and the box on fire. Not very strong, but still fire. Although, nevertheless, closer to well-hot coals.

After about twenty minutes, open the lid for a couple of minutes to ventilate, or rather release steam. Excess moisture is not necessary.

And then I kept the smokehouse on a weak flame for another forty minutes. So ... a little more than a candle. He tossed the sticks.

Then he let the coals ... practically go out.
And that's what happened.

The side that was turned "down" looks quite decent. Didn't burn or fade. But the one that was turned upwards clearly makes it clear that the chips were what they needed. So the experience of "fish smoking" is applicable here. I need an incomplete handful of wood chips for my smokehouse and there is nothing to be afraid of or listen to those sources where they say, but everyone says that you need to pour a layer of wood chips ... up to a centimeter thick. Hence the overabundance of smoke, which gave such a picture.
Let's try!

Mdya ... Juicy. Those. drought didn't work. Already good. You can’t call fatty meat, although there is quite a lot of subcutaneous fat left. And, if without vodka, then it will still be difficult for the body to process. Although, if, as I said, you cook soup or make a hodgepodge with duck, then it is quite applicable. But! The sediment is dark, especially from the skin, for example, the pericervical areas must be removed. Whatever one may say, but it brings bitterness.
But overall the experience is positive. Quite.
Angel to you at the meal!

And a couple of practical remarks - conclusions.
1. You need to cook. But no more than five minutes after boiling. While it is cooling, the subcutaneous fat will still be rendered to the same extent as with a longer gurgling of the broth. Longer boiling is of no practical use.
2. Chips. Based on the shown bookmark volume and the smokehouse itself. A little more than a third and a little less than half of a regular faceted glass. Regardless of the composition, in the sense of wood species. It would be optimal, in my opinion, two-thirds - an apple tree, the rest ... I would put cherry and alder in half. Putting more... you can see for yourself what happened.
3. Heating temperature and cooking time. There are no remarks here. Everything will turn out right if, I repeat, the chips are in moderation. The duck will be baked and will acquire aroma and spirituality.