How to cook smoked duck? What components do you need? You will find answers to these and other questions in the article. The mere phrase “smoked duck” is already drooling. The unforgettable aroma of this dish can become the highlight of the ceremonial table and mesmerize even the most wayward gourmet. Some interesting smoked duck recipes are discussed below.
Description of food
In reality, there are many recipes for smoked duck, but each of them has a so-called basis: plucking a bird, butchering, pickling, smoking. This food can be served as an independent dish or be part of a salad.
For salads, it is prepared in advance, since a bird created by smoking can be saved for a long time. The main advantage of smoked duck is that it is very tasty and does not lose its popularity for many centuries.
If you want to arrange a feast for the whole world, choose or make up your personal way of smoking duck, which will appeal not only to you, but also to your guests. You can cook the bird with fruit or a vegetable side dish.
Cooking nuances
For the most straightforward recipe you need to have:
- pepper;
- water
- garlic;
- cloves;
- salt;
- vinegar.
It should be noted that smoked homemade duck in such a marinade will appeal to even those people who do not like too salty dishes. You can also remove or add some ingredients to the recipe, if necessary. Indeed, many people have allergies to these products. If you take the basic set of ingredients as a basis, you can create your own perfect marinade recipe.
Carcass preparation
Geese, ducks and other birds should be free of plumage and washed thoroughly before eating. Sometimes the duck carcass is rubbed with salt and sent for 4 days to a cold place.
Remember that if you choose a stale bird, it will not work out delicious. Always buy a fresh duck, not a frozen one. Thus you will save all the taste of the bird.
To make your duck smoky, rid it of unnecessary entrails and rinse it several times until the water becomes clear. Remember to remove small bones and ridge. After the procedures, separate the meat from the small bones. Dry the carcass with a cloth so that there is no water left in it.
Some chefs suggest hanging the plucked carcass in a draft so that the finished meat is not tough. This is one of the secrets of a juicy and faithfully cooked duck, which is used by chefs in the most famous restaurants.
Marinade
The marinade is cooking very fast. Usually, standard components can be used here, which for sure every experienced housewife can find on hand. For 1 kg of duck you will need:
- 0.3 g of pepper;
- 1 liter of water;
- 0.2 g of bay leaf;
- salt - 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 load, so crush it with a massive object. After hang up to stack brine.
Smoking poultry
Smoking as a basic duck cooking process can be cold and hot. Nevertheless, real lovers believe that a hot smoked duck is tastier. Indeed, in the end, this technology makes its meat soft, tender, fried and juicy.
In addition, in Asian cuisines such a dish with a vegetable side dish has always been considered exotic. No wonder among the true admirers of healthy and delicious food all over the world, it has received such an enormous spread.
Smokehouse
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 only need to dig a trench, make a bonfire with sawdust on one end of it, and put a barrel on the other. As a result, you can see how the smoke from the fire will flow through the pipe into the barrel.
Before cooking, the duck needs to 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 one thing in common: they need to cook the duck in the 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 sucrose 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, grate the duck with salt, spices and liquid smoke, then set the required temperature in the oven and start the cooking process.
This technique of making smoked poultry will significantly save time, since you do not have to constantly check it for preparedness, as in a real smokehouse in the open air.
Some housewives smoke the bird only after they cook it in the broth. As a result, her meat is very soft and tender. By the way, an enameled bucket can also be used as a container for smoking. Only its bottom needs to be strewn with sawdust or wood shavings. Next, place the duck on the wire rack and cover the bucket with a lid. The bird will smoke under the lid on an open fire and it will turn out to be as delicious as in a smoke-box barrel.
Chinese duck
Each nation has its own smoking recipes, in which the culinary traditions of different nations are harmoniously interwoven. If you live in Russia, this will not stop you from cooking, for example, a duck in Chinese. To create it, prepare a mixture of special spices - usyanyan. You will need to soak the carcass in these spices and then smoke. To create a flush take:
- cassia bark;
- star anise;
- cloves;
- fennel seeds;
- Sichuan pepper.
Make seasoning immediately before use, grinding the components in a mortar. Then mix the spices with sugar and coarse salt, 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 smokehouse in any way: cold (12-15 hours) or hot (3 hours). In any case, the dish will turn out to be incredibly tasty.
Duck in the dough
We bring to your attention a recipe for smoked duck at home in the test. Follow these steps:
- First knead unleavened dough from rye flour. The density should be such that a thin layer 0.5 cm thick can be rolled out.
- Put the rolled dough on a baking sheet, place the duck on it and stick it on all sides with an even layer. With a hand dampened in water, smooth the dough, trim.
- If after a couple of hours guests come to you, 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 best to immediately place the bird in the smokehouse for 4 hours (hot smoking method).
Remove the dough from the duck before serving.
Cinnamon duck
To create this dish, take:
- salt - 250 g;
- a pair of clove buds;
- cinnamon - two tbsp. l .;
- five carcasses of ducks;
- apple vinegar - 200 ml;
- sugar - 25 g.
Follow these steps:
- On the back of the carcasses washed and washed, make cuts and grate with sugar, cinnamon and salt (take ½ part).
- Put the bird in a deep saucepan and make a marinade: boil apple cider vinegar, dissolve the remaining salt in it, add cloves. Boil for 5 minutes, cool, strain, fill the carcasses.
- From above for 4 hours establish a press.
- Then dry the carcasses, wrap them in thick paper, and send them to a smokehouse.
- Smoke the bird 3 hours until fully cooked hot.
This recipe is perfect for impressive events - guests will be happy and full.
Smoked poultry
How to cook smoked duck? We take:
- one duck;
- three tbsp. l favorite spices;
- coarse salt (1 tsp. salt per 1 kg of duck).
Follow these steps:
- Cut the duck, wash and dry.
- Mix salt with rosemary, thyme, oregano, paprika, black, white allspice and hot red pepper.
- Rub each piece of duck with the mixture, put in a pan and send to a cold place for 12 hours.
- Then fill the duck with water so that the contents are only covered. Add ground black pepper and allspice, two bay leaves, celery, parsley.
- Put the pan on the stove, boil, reduce heat and cook the bird for 10 minutes.
- Remove pan and cool contents. Next, lay the bird in a colander so that the glass of water and meat dries out a little.
- Now send some cherry chips and a couple of handfuls of apple to the smokehouse. Place a drip pan protecting the grease from the top.
- Place the duck on the wire rack with the skin down so that a small distance remains between the pieces.
- Close the smokehouse and start the smoking process. After 20 minutes, open the smokehouse for 2 minutes to let the steam escape. Continue the smoking process over low heat until the duck is ready.
Wild duck cooking
How to cook smoked wild duck? It is not difficult to get this bird, since it is not very intelligent. So follow these steps:
- Free the duck from the feathers, gut it and singe it.
- Now soak the carcasses in slightly salted water and send for a couple of days in the refrigerator. So that the carcasses are not given away with musk and the meat is soft, add a little vinegar and sugar to the salted solution.
- Fill the carcasses with garlic, and if you wish, then also with small pieces of bacon. As a result, the meat after smoking will be extremely juicy.
- Grind branches with foliage from raspberries, cherries, apple trees, plums. You can add a couple of juniper branches. Use them instead of wood chips.
- Put the carcasses in a smokehouse, cook for 2 hours on a low flame of coals. The main thing here is to darken the bird so that it is extremely tasty. Then serve this delicacy to your hunting table.
You can also cook the duck without scattering and soaking, but then the finished bird will be dry. After all, the meat of this game does not stand out with special juiciness. By the way, such a duck makes magnificent cabbage soup and delicious pea soup.