Smoked duck

0 0
Smoked duck

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Medium



Duck meat itself is characterized by a bright rich taste, however, combined with a right mixture of spices and smoked by nice flavors of fruit sawdust it becomes truly divine. It can be served as a cold starter, main course or a salad ingredient.
A fresh nice duck is rubbed with salt and CUR 1, and then sent to fridge for 24 hours.
Marinade is cooked this way: per 1 L of water – 100 gr of salt, 30 gr of sugar, black pepper balls, 1 onion with skins, a garlic bulb, badian anise, allspice, bayberry, parsley, bay leaf. We need to bring it to boil and then cook for 10 minutes and cool down to room temperature.
We place the duck into marinade, press it down so that it does not float to the surface and send it to fridge for 2 days.
Before smoking the duck should be necessarily dried.
It can be smoked with cherry sawdust.
Hot smoking over temperature limits from 40C to 85C till the temperature inside the duck is 65-72C during 6 hours. Later the duck should be cooled down.
Cold smoking 2-3 days.

(Visited 2,442 times, 6 visits today)


Smoked chicken
Smoked tongue
Smoked chicken
Smoked tongue

There are no comments yet

× You need to log in to enter the discussion
Designed by

best down free | web phu nu so | toc dep 2017

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.