The dried duck is an excellent snack, which is a good alternative to cold cuts and sausages. The dish is not only tasty, but also healthy. Indeed, during cooking, heat treatment and the use of preservatives are not required. Let's find out how to properly make a dried duck at home, having examined several proven recipes.
Whole bird creeping
How is a whole dried duck cooked? The recipe requires prior preparation of the product. First you should tar the bird. This will remove small hairs from the skin. Having completed the task, carefully cut the duck along the peritoneum, and then break it in half. Lay the workpiece flat. Using a sharp knife, make deep cuts over the entire surface of the bird, which will allow the meat to salt better. The incisions should be 3-5 cm apart.
Prepare a wide bowl where the carcass will fit. Sprinkle the bottom generously with salt. Rub the duck with it. Place the bird in a container. Press down on the carcass with a lid. Put the load in the form of a weight or heavy stone. Refrigerate the product. Let the duck salt well for 2-3 days. Take off the load daily, turn the bird over and drain the liquid that has formed at the bottom of the bowl.
After the above time, remove the duck from the refrigerator. Wipe the carcass well by removing excess salt. Generously rub the bird inside with garlic, sprinkle with pepper. Try seasoning all cuts on the carcass. Then wrap the duck in several layers of parchment paper. Securely fix the material using the winding in the form of threads.
Hang the carcass in a dark, cool room where there is good air circulation. For example, you can leave the bird to reach the condition on the balcony or under a canopy. The main thing is that the product is not exposed to direct sunlight. The dried duck must remain in such conditions for a week. Over time, the meat is saturated with salt and spices. The product hardens somewhat. Ready-made poultry should also be stored in the refrigerator so that it does not deteriorate.
Jerky Duck Breasts
Send the duck for several hours to the freezer. When time passes, cut the breast into thin slices. Rub the product on all sides with coarse salt. Put the workpiece for a day back in the refrigerator. Rinse breasts under running water, and then wipe dry with paper towels.
In a mortar, grate a teaspoon of black pepper, dried garlic, fennel, paprika, bay leaf. Rub the meat with the resulting seasoning mixture. Wrap the product with gauze in several layers. Leave the breasts to dry in a cool room. After a few days, the meat will darken and become denser. Expand the cheesecloth, wipe the dried duck well again to remove excess spices. Send the finished snack to the refrigerator for storage.
Before use, cut the product into thin slices. Serve a snack with beer and other alcoholic drinks as you wish. It is advisable to eat breasts for several weeks. Indeed, over time, the meat will harden more and more.
Duck meat with mint and lemon
The dried duck can be prepared according to the original recipe using peppermint and lemon as seasonings. Remove carcass from skin and fat. Separate the fillet thoroughly from the seeds. Rinse the meat under running water and dry. Wipe the product on all sides with kitchen salt. Remove the workpiece for several days in the refrigerator.
Wipe the meat off the salt with paper towels. Wrap the duck in parchment and let it dry in a cool place for two weeks. At the end of the specified period, expand the packaging. Rub the meat well with pre-chopped mint and lemon zest. Remove for a day in the refrigerator, which will allow the bird to soak well. When serving an appetizer to the table, do not remove the remaining seasonings to get a more piquant taste.
Finally
As you can see, cooking is not difficult. It is important to thoroughly soak the meat with salt and spices. According to technology requirements, the product should cure at a temperature of no more than +15 ° C without direct sunlight. Leave the bird to mature in a dark place, ensuring constant air circulation.