Smoked duck on the festive table is a great treat for guests. But, can you prepare a dish so that its taste will be remembered for a long time? The problem is that duck has a specific smell and taste; to get rid of it, you need to properly marinate the meat before smoking. the site offers several marinade recipes that will help make the duck tasty, juicy and flavorful.

Marinade for smoking duck slices

Take salt, pepper, garlic, cloves, cinnamon, sugar, lemon juice, garlic, and bay leaf. Heat water, add all ingredients except lemon juice and simmer for 2-3 minutes. Add lemon juice after turning off the heat. Let the marinade cool slightly and pour over the duck carcass pieces.

Ingredients for the marinade (for 1 kg of meat):

• 1 l. water;
• 1 tbsp. l. Sahara;
• 100 g of salt;
• a pinch of pepper;
• a few leaves of lavrushka;
• ½ tbsp. lemon juice;
• cinnamon and cloves to taste.

Garlic can be chopped and put in the marinade, or cuts can be made in duck pieces and placed in the slots.

Marinate meat under pressure for 3 days. Let the marinade drain before placing it in the smokehouse.

Ginger marinade ➤ for cold smoking duck carcasses

Duck tastes great when combined with ginger and juniper berries. Check out the excellent marinade recipe that game lovers have enjoyed over the years. We recommend soaking the whole carcass in this brine.

Ingredients for the marinade (per medium duck):

• 700 ml. water;
• 3 tbsp. l. table vinegar;
• ½ tbsp. l. salt;
• 2 cloves of garlic;
• 2-3 pcs. bay leaf;
• 1 tbsp. l. Sahara;
• ½ tsp ginger;
• ½ tsp cinnamon;
• 5-6 pcs. dried juniper berries;
• 2-3 pcs. peppercorns.

Boil water, chop ginger and garlic, add all ingredients to hot water, let it brew for 2-3 minutes. Pour the marinade over the duck and refrigerate for 48 hours.

Delicious, appetizing smoked duck is a wonderful dish for the upcoming New Year... It will be an original treat on the festive table. The guests will be delighted.

We have long been a tradition for a feast. But I am sure that very few people have met a golden-brown bird, with a stunning smell, at a holiday.

But smoked duck is not only good for the celebration. It can be used in soups, salads to get a peculiar aroma, from which drools, and the taste of such dishes is simply excellent. In general, it is worth taking a risk and smoking the bird, you will definitely not regret the result. It will take time, but it's worth it.

I'll tell you a simple recipe for smoking and salting whole duck at home.

You can smoke the whole duck or cut it into 4 pieces. Any iron container with a lid is suitable for smoking. We wash the carcass well, pluck it or burn it to get rid of the remnants of the feathers.

Let's prepare:

• duck;
• 70 grams of salt;
• spices to taste;
• litere of water;
• 150 grams of fruit sawdust.

Step 1. Salt the duck.

It is better to choose chilled poultry for smoking. This makes it easier to check the freshness of the product.

Dissolve 70 grams of ordinary rock salt in one liter of water. It is an ideal salting solution. We take a 60 mg syringe, fill it with saline, and, as the professionals say, we begin to inject, that is, we immerse the needle in the meat and inject the liquid.

We do such manipulations with the whole duck. We make punctures as often as possible. Thanks to this, the carcass is immediately salted. There is no need to marinate it for several days. Then rub with spices.

Step 2. The smoking process.

Making a fire. If you are cooking in a city apartment, then you can use a pressure cooker, or an ordinary stove.

At the bottom of the smokehouse - any iron container with a tight lid - we spread the pre-soaked chips of any fruit trees, they will taste better. And if you add beech or alder, then the color of the finished product will become beautiful. Then, pour a glass of water there.

Then we put the smokehouse on a well-burning fire or stove. You can put the duck on two skewers and immerse it in a container, you can put it on a wire rack with special supports. Close the lid tightly. We maintain the temperature in the smokehouse at 90-100 ° C.

The first half hour is the process of steaming, due to the evaporation of water. And after that, direct smoking begins. The meat will be tanned for one hour. After an hour and a half, check the meat for readiness with a toothpick. For such a large bird, one and a half to two hours is enough for cooking.

If you are cooking outdoors, remember to add firewood to keep the fire going at all times. It should not be too large and envelop the entire smokehouse, but it is also not advisable to cook on coals alone.

The moment has come, the duck is smoked. Now the bird needs to be well cooled in natural conditions. After that, a beautiful duck can be served to the table or other various delicacies can be prepared from it.

In many regions of the world, duck is more popular than chicken. Ducks are bred because they gain weight rather quickly, and there is no need to use antibiotics and hormones when raising them. Duck meat is high in phosphorus, protein, potassium, Omega-3, essential vitamin D, as well as balanced amino acids, which are especially beneficial for male strength.

Among the varied recipes for making duck, smoking is not the easiest recipe, but worth it! Even the most capricious gourmet will appreciate the aromatic meat, and the dish with the meat of this bird will be the highlight of the festive table.

Smoked poultry is usually served on its own, but can be used as an ingredient in a salad.

Which recipe for smoking duck at home to choose is up to you. And in this article we will tell you how to cook it correctly.

Hunting meat from wild birds can have an unpleasant taste and some harshness. Pay attention to the procedure for preparing the raw carcass for smoking, and you will get an excellent result.

Duck smoking is not difficult. How you smoke duck at home depends on where you do it. In an apartment or, for example, in a country house.

Carcass preparation:

• duck smoking is carried out after singing the poultry skin on the fire - this way you will free the delicate surface from the remnants of feathers and hairs;
• wash the carcass thoroughly;
• remove all the insides, as well as the ridge and small bones;
• cut off the tail (there is an odorous gland);
• dry it with a clean towel or blot well with paper.

Hot and cold smoked duck looks festive and rich on the banquet table. The quality of the finished poultry depends on high-quality raw materials, good wood smoking materials, and a properly selected smoking mode.

In the article you will find everything about how to properly smoke a duck at home using a hot or cold smoking method.

To make high-quality smoked products at home, it is advisable not to choose frozen raw materials. After defrosting, taste decreases, too much moisture is released, the skin becomes tasteless. If you still have to smoke frozen duck, then you need to dry it well.

Important! It is unacceptable to use meat of dubious freshness for smoking. If there are smells of spoilage, mustiness, mold, if the surface is slippery, do not buy such meat.

Preparation of ducks

To cook duck for smoking, it is freed from excess fat, otherwise at elevated temperatures it will melt and flow out. They check whether the insides are well removed, if necessary, clean them.

When processing, cut off the neck and the extreme part of the wing. You can cut off the tail fat, it is not used for food.

Feather stumps are removed with tweezers or a sharp knife.

Wood materials for smoking

For the preparation of hot or cold smoked duck at home, hardwoods are chosen, since when using conifers, products with a bitter taste and smell of resin are obtained. Pieces of wood should be uniform in size - either chips, or shavings, or sawdust. Do not mix them, since they have different smoke temperatures, they should smolder, not burn. You can add branches of cherry, plum, apricot, lemon, juniper. For smoking duck, it is good to use sawdust of alder and bird cherry.

Important! For the smoke to be thick, saturated, wood materials should be slightly damp. Dry wood chips produce pungent smoke. Chips that are too wet will produce soot that will make the product dirty.

Some housewives add stinging nettles, juniper berries, laurel, onion peels, mint, heather, sage, oregano to traditional materials so that, together with the smoke, the products absorb the specific aromas of berries and herbs.

Ambassador

You can marinate homemade duck for smoking dry, wet or in a combination.

Dry ambassador

The processed carcasses are rubbed with salt and black pepper inside and out. You can add sugar (2 g per 1 kg of poultry), Kenyan pepper, marjoram, thyme, basil to the curing mixture. Place the bird in a non-oxidizing dish (you can use enamel buckets, stainless steel pots, wooden barrels), sprinkle with salt and leave in the cold for 5-6 days.

Turn over at least once a day. Salted carcasses are washed with water, laid out on napkins, soaked in moisture and hung to dry for 5-10 hours. This method is used for both hot and cold smoked duck recipes.

Wet Ambassador

Recipe for brine for cooking smoked duck (for 1 liter of water):

• salt - 100 g;
• black peppercorns 8-10 pcs.;
• allspice - 4-5 pcs.;
• barberry - 10 pcs.;
• bay leaf - 3-4 pcs.

To calculate how much water you need to take according to this recipe, ducks prepared for home smoking are placed in the dishes, filled with water so that the carcasses are completely closed, and measure how much liquid was required for this.

Pour the right amount of water into the dishes, put salt, bay leaf, black pepper and sweet peas, barberry berries. Bring to a boil, incubate for 3 minutes. For the duck, you can add Kenyan pepper.

The resulting brine for smoking is cooled to room temperature, filtered.

The bird is poured, the carcasses are pressed down with oppression and left at a temperature of 2-4 ° C for 4 days. Remove from the brine, rinse. The bird must be wiped dry, for which it is placed on napkins, blotted to remove excess moisture. They are suspended in the air so that the carcasses are well dried. Leave for 5-10 hours. You can speed up the process with a fan.

Combined Ambassador

This ambassador is used during the warm season. The duck is rubbed with salt inside and out and left in the cold at a temperature of 2-4 ° C for 2-3 days. Salted carcasses are poured with cooked, chilled and strained brine and left for another two days, placing the container with the product in the refrigerator. Washed and dried.

Smoking poultry

Smoking is based on the processing of raw materials with hot air and smoke. You can cook hot or cold smoked duck in a homemade smokehouse or store-bought, with a smoke generator. This does not affect the quality of smoked meats. If everything is done according to the rules, in any case, you will get a delicious product.

Cold smoking

To marinate duck for cold smoking, use any of the methods described.

Prepared carcasses are placed in a smokehouse on grates or hung with hooks on rods. Chips are loaded into the smoke generator. They ignite and direct the smoke into the treatment chamber. Smoked at a temperature of 25-35 ° C from 24 hours to 3 days, depending on the size.

You can shorten the smoking time by raising the temperature to 40 ° C. Then the bird will be ready in 8-10 hours.

But cold-smoked duck turns out to be tastier when it is "tormented" for a longer time at a low temperature. She should slowly come to readiness.

The finished carcasses are hung in a well-ventilated place without direct sunlight so that the poultry is well saturated with smoked products, so that the meat matures, acquires a delicate taste and aroma, and the pungent smoking smell disappears.

Hot smoking

You can marinate duck for hot smoking in any of the described ways.

Chips, shavings or sawdust are placed in the smokehouse, covered with a tray for the fat flowing down during cooking, and installed in the upper part of the grate or rod.

Poultry carcasses are placed on lattices or hung, leaving at least 1 cm gaps between them.

Important! If the carcasses are stacked close to each other, the side surface will remain unsmoked, and the duck will not turn out rosy and golden.

Close the lid tightly. Heat the chamber to the desired temperature.

Smoking is carried out in 2 stages. At the first stage, the smoke and air in the chamber are heated to 80 ° C and kept for 1 hour. Then the heating is lowered and smoked at a temperature of about 40 ° C for 3.5-4 hours, depending on the size of the bird. It is advisable to turn the carcasses up and down several times during the smoking process so that the meat turns out to be evenly smoked.

You can use a semi-hot smoking method. The same temperature is maintained throughout the smoking period - 50-60 ° C. The cooking time in this way is 4 hours. The poultry prepared in this way will delight you with its taste.

Smoking on the stove

You can smoke duck hot in the apartment on the stove. If you properly organize the heating and smoke extraction, the process will be simple and will not take much time. The advantage of cooking in an apartment is that you can easily adjust the temperature by increasing or decreasing the fire on the stove. Regardless of whether it is electric or gas, it is much easier to reduce or increase the temperature here than to throw wood into the fire.

The prepared smokehouse is filled with wood chips, placed on the burner and smoked in the same way as in the fresh air. An important difference between smoking in an apartment is that the smoke must be directed correctly, otherwise very soon the whole room will be filled with it and it will be impossible to breathe. To do this, smokehouses usually have a chute around the lid - water is poured into it, thereby sealing the device with a water seal and preventing hot air from escaping from the slots. Now the smoke will come out only from a small pipe, which all smokehouses are equipped with - it needs to be directed into the hood or just out the window.

It is not much more difficult to organize cold smoking in an apartment. It will be easy to adjust the temperature by reducing the heat on the stove. The only thing that will cause inconvenience is a rather voluminous smokehouse, which, due to its bulkiness, will take up a weighty part of the kitchen's working space. Moreover, cold smoking lasts much longer than hot smoking, which will interfere with the routine cooking process. Usually a smoke generator is used for such purposes. The smoke itself, as in the case of the hot processing method, must be brought out of the window or hood.

Advice! Do not forget to clean and wash the smokehouse after each smoking, as fat and soot, containing carcinogenic substances, settle on the walls. The next time they are smoked, they will settle on the food.

The readiness of smoked duck at home is determined by the dry golden crust on the products, the elastic consistency of the muscles and clear juice on the cut.

After smoking, the carcasses are left to ripen for several hours. Smoked products penetrate into thicker layers. The harsh aroma of smoking disappears and the quality of the products increases.

Boiled-smoked duck

To get softer and more juicy meat, cooked smoked duck. The poultry is pre-boiled with the addition of salt and spices (black pepper and sweet peas, bay leaves) for 30-40 minutes. Carcasses are removed from the broth, cooled and dried. Each duck is wrapped in cheesecloth to maintain its shape. Smoke at a temperature of 60 ° C for an hour. Kept in the air for several hours.

Smoked duck breast

Individual parts of the duck can be smoked. We offer a recipe for smoked duck breast:

• duck breasts - 2 pcs.;
• water - 1 l;
• salt - 100 g;
• sugar - 50 g;
• rice - ½ cup;
• green tea (brewing) - 1 pinch.

Breasts are freed from bones. With a sharp knife, make cross-cut notches on the skin.

A brine is prepared from water, salt and sugar. Immerse the breasts for 1-2 hours. Take out, dry with napkins.

Combine wood chips with rice and dry green tea brew, mix. Foil is placed at the bottom of the smokehouse and prepared chips are spread on it. Cover with a pallet. They install grates, on them - duck breasts. Cover with a lid and leave for 2 hours. According to this smoking recipe, the temperature in the smokehouse is kept within 60 ° C. After cooking, the hot smoked duck is kept until completely cooled and cut across into slices.

Features of filing

Cold or hot smoked duck is served both cold and warmed.

For smoked duck, you can prepare a side dish of boiled or baked potatoes, from stewed rice. Served with spicy or sweet tomato sauce.

To store smoked meats, you need to put in a cold place and keep at a temperature of 2-4 ° C.

The duck on the festive table looks very appetizing and elegant. The aroma of smoking and unique taste will not leave anyone indifferent.

Bon Appetit!

So duck. An attempt, nothing more, to try to master the smoking process.
Here's the result ... the result.

There are many recipes, or rather a recommendation for smoking poultry - there are many duck. From downright simple to incredibly sophisticated. More precisely, not so much fancy as indistinct and difficult to describe. And at the same time, simple things are incomprehensible from these descriptions, which, according to my feelings, are complicated simply by ignorance of the subject. For example, a recommendation to smoke poultry for 10 - 12 hours with a two-stage temperature change. First, keep it at 50 - 70 degrees for 5 - 6 hours, and then ..., but it is still 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 mandatory, a beautiful photo 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 only repeat, excuse me, I will tell you everything in some detail. Precisely because, if it suddenly "who needs it", then not all are powerful experts in cooking and ... in general, I hope that the details will be useful.
So, let's take a duck.

Where do we get it? I took in the freezer. Harvesting, sorry, last year. We have them at home. Looking ahead, I will note. Although ru ..., in general, we harvested on the seventieth day, as the recommended day, from hatching, but still we had a lot of fat in the birds. So I do not recommend using it for smoking ducks from the supermarket. 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-Peking" ones. So - go to the market and choose such that there is less fat in the carcasses.
I will tell you in detail how I butchered. Because, unlike the way it was,

And cut out the tail too. This part, which is, so to speak, opposite the neck.

Then we cut the carcass in half. On the keel, so to speak. Or along. This is as familiar as anyone.

If you paid attention, when butchering the duck, I cut off the edges everywhere. Oily skin.
We cut each half, along the border of the ribs, into the breast and thigh.

The winglet from the chest part and the leg from the femoral part do not need to be cut.

But, again, cut off the edges. Fat is enough without them - I guarantee it.
Here is such a winged breast.

And a thigh with a mastic.

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.
Note that the tail and neck with a collar were also left for smoking. Of course, there will be them ... very fatty, but for cooking, such as in soup or a hodgepodge, it will be very harmless.

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

Then sprinkle each piece of duck with this mixture and even slightly, I'm not afraid of this word, stir it. Not that strongly rubbing the salting mixture, but rather distributing it evenly. But without fanaticism.

We put it in a saucepan. Between the layers of meat and on top, then it is useful to sprinkle the same mixture of salted.

And in the refrigerator. Or a cellar. This is who has what. Twelve hours. No oppression is needed.
And then…. Fill with water. To cover the content, nothing more.

Bring to a boil. It is not necessary to remove the foam. The main thing here is not broth.

Later…. One remark should be inserted though.
Sources unambiguously explain the meaning of this process by the fact that it is necessary to boil subcutaneous fat from the bird parts. Here I agree. Look at the resulting broth, so to speak. 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 heat. Somewhere I advise you to cook for minutes from fifteen to half an hour. I let it gurgle for about twenty minutes. Still, the first experience and how the smoking of meat will go, I do not know yet.

Remove the pan from heat and set to cool. I had to put a load on top so that the duck would not crawl out.

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

Of course, it would be better to hang it, but ..., in general, somehow it did not grow together.

We charge the smokehouse. A couple of handfuls of apple chips and quite a bit of cherry. For perfume. Above is a pallet that protects sawdust from grease and other emitted juices.

Place the duck skin side down on the wire shelf. So that there is room in pieces.

The pieces are quite voluminous, and the legs - the folds of the lattice are not very good. And so that the upper grill does not lie on the smoky pieces of meat, I put such coasters under the upper grill.

And the upper lattice no longer lies on ... however, this has already been said.

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

After about twenty minutes, open the lid for a couple of minutes to ventilate, or rather to let off steam. Excess moisture - no need.

And then I kept the smokehouse on low light for another forty minutes. So ... a little more than a candle. I threw in the chips.

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

Eh ... Juicy. Those. drought did not work. Already good. Meat cannot be called fat, 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, 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 near-neck areas must be removed. Whatever one may say, but it brings bitterness.
But, in general, the experience is positive. Quite.
Angela for you at your meal!

And a couple of practical remarks - conclusions.
1. It is necessary to cook. But no more than five minutes after boiling. While it cools down, the subcutaneous fat will still be melted to the same extent as with a longer gurgling of the broth. Longer boiling has no practical benefit.
2. Wood chips. Based on the shown volume of the bookmark and the smokehouse itself. Slightly more than a third and a little less than half of a regular faceted glass. Regardless of the composition, in terms of wood species. Optimum would be, in my opinion, two-thirds - an apple tree, the rest ... I would put in half a cherry and alder. Put more ... you can see what happened.
3. Heating temperature and cooking time. Here, no comment. Everything will work out correctly if, I repeat, the chips are in moderation. The duck will be baked and will acquire aroma and aroma.