Smoked duck. We smoke game in the field

From the article you will learn several ways to prepare hot and cold smoked duck. The process of quick hot smoking can be carried out in a suitable pan on the stove or in a special smokehouse in the country. It is necessary to properly prepare the bird and maintain the required cooking time.

Smoked duck contains 331 kcal per 100 g.

Energy value: proteins 19 g; fats 28 g; carbohydrates 0 g.

Preparation

Having bought a duck in a store, it must be roasted over a fire so that the hairs and feather stumps remaining on the duck skin burn and do not spoil the taste of the finished dish.

After roasting, the duck is washed well under running water. You can smoke the bird whole or cut into pieces.

For quick hot smoking on the stove, the duck is rubbed with salt and spices and kept for half an hour at room temperature.

Pickling

Before smoking, you can marinate the duck in water with added salt and a knitting needle. The meat is kept in the marinade for 4 hours to 3 days, placed in the refrigerator. Before marinating, the duck is well rubbed with salt and placed in the refrigerator for three hours. At this time, prepare the marinade.

Marinade recipe

For 1 kg of duck you will need 1 liter of water, 10 grams of sugar, 100 grams of salt, half a glass of lemon juice, spices to taste (you can take allspice, cinnamon, cloves, bay leaf). Bring the water to a boil, add salt, sugar and spices, simmer over low heat for two minutes, add lemon juice at the end. When the marinade has cooled, put the duck in it and put it in the refrigerator for 4 hours.

Before smoking, removing the duck from the marinade, it must be dried by hanging it in the air for 3 or 4 hours.

Please note that in warm weather the meat must be covered with gauze to prevent flies.

Recipe for smoking duck in an apartment on the stove

How to smoke duck in a city apartment? There are special stainless steel smokehouses with a sealed lid, in which duck is smoked at home on a kitchen stove. If you don’t have such a smoker at home, you can use a pressure cooker.

The prepared duck, kept in the marinade and pre-dried, is placed in a smokehouse. To do this, sawdust from alder, bird cherry or fruit trees is poured into the bottom of the pan. Place a tray in the form of a plate on the sawdust, placing foil balls instead of legs. A grill is placed on the tray, and the duck cut into pieces is placed on the grill.

Cover the pan with a lid and place on low heat on the stove. The temperature in the pan should be about 90 degrees. After a while, the sawdust will begin to smoke and smoking will begin. The fire is reduced. Make sure that the lid fits tightly to the pan and does not allow smoke to pass through (in a pressure cooker, as in a smokehouse pan, it is screwed on through a sealing gasket).

Hot smoked duck in a pan will be ready in 1 hour.

We smoke at the dacha, cold and hot method

For smoking you will need a smoking chamber and a smoke generator. There are a variety of smokehouses on sale that will help you smoke a duck in the country. You can make a smokehouse with your own hands from a bottomless barrel buried in the ground. The volume of the barrel becomes a smoking chamber connected by a chimney to a pit for smoldering sawdust and firewood. The smoke temperature and type of smoking depend on the length of the chimney. For hot smoking, use a short pipe. For cold - a long pipe, from one and a half meters.

When hot smoking, the temperature in the smoking chamber should be about 90 degrees. During cold smoking, the smoke temperature is up to 30 degrees.

Recipes for hot and cold smoked duck

The prepared duck, kept in the marinade and dried, is placed on the grill of the smoking chamber. When the sawdust begins to smoke, the door of the smoking chamber is not opened until the end of smoking.

Hot smoked duck is smoked for 40 minutes to one hour.

Cold smoked duck must be soaked in smoke for at least 12 hours.

Poultry smoked at home is hung in the air to remove the smell of smoke.

Some housewives boil the duck in hot water before smoking. The bird is boiled in salted water with spices for no more than 15 minutes. Allow the meat to cool in the broth. Then the boiled raw carcass is dried and placed in a smokehouse. This duck ends up being more tender and softer. It is especially good to boil wild duck before smoking, as it has coarser meat that has a specific smell.

Delicious, appetizing smoked duck is a wonderful dish for the coming New Year. It will be an original treat on the holiday table. Guests will be delighted.

It has long been a tradition for us to have a feast. But I’m sure few people saw a golden-brown bird with an amazing smell at the festival.

But smoked duck is not only suitable for a celebration. It can be used in soups and salads to obtain a unique aroma that makes your mouth water, and the taste of such dishes is simply excellent. In general, it’s worth taking the risk and smoking the bird; you definitely won’t regret the result. It will take time, but it will be worth it.

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

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

Let's prepare:

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

Step 1. Salt the duck.

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

Dissolve 70 grams of ordinary rock salt in one liter of water. This is an ideal brining solution. We take a 60 mg syringe, fill it with saline solution, and, as the professionals say, we start syringing, that is, we plunge the needle into the meat and inject the liquid.

We perform such manipulations with the entire duck. We do punctures as often as possible. Thanks to this, the carcass is immediately salted. There is no need to keep it in the marinade for several days. Then rub with spices.

Step 2. Smoking process.

We make a fire. If you are cooking in a city apartment, you can use a pressure cooker or a regular stove.

At the bottom of the smokehouse - any iron container with a tight lid - we place pre-soaked chips of any fruit trees, they will taste better. And if you add beech or alder, 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, or you can put it on a grill with special stands. Close the lid tightly. Maintain the temperature in the smokehouse at 90-100°C.

For the first half hour, the steaming process occurs due to the evaporation of water. And after that the actual smoking begins. The meat will develop a tan within one hour. After an hour and a half, check the meat for doneness using a toothpick. For such a large bird, one and a half to two hours is enough to cook.

If you are cooking outdoors, do not forget to add firewood to maintain the fire throughout the entire time. 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 has become smoked. Now the bird needs to be cooled well in natural conditions. After which you can serve the beautiful duck to the table or prepare all kinds of other delicacies from it.

To begin with, a somewhat unpleasant, but very important procedure. You take a duck, cut off the head, and express the blood. It is better for a woman to give primacy to a man in this matter, and in general I would like to note that, in general, smoking is a male activity. After which we scald the carcass with boiling water and pluck it. It needs to be carefully gutted. Then we leave it for a day for the meat to ripen. You don’t have to put it in the refrigerator, but simply leave it on the kitchen counter, under a clean towel.

Marinade for hot smoked duck

Marinade: prepare a pan, pour in enough water so that the duck “drowns” in it, you can measure it (put the duck in the water and pull it out). Place the pan on the fire and add 30 grams into boiling water. for 1 liter of water, and 20 g. For 1 liter of sugar. Add spicy herbs. We do not add chemicals! Boil for 10 minutes over low heat. After the marinade has cooled, pour it over the duck. Remember, she must “drown.” We put a load on top and put it in the refrigerator for three days. After which you need to take out the carcass, let it dry, and then rub it with spices again.

How long to smoke hot smoked duck

We hang the duck in the smokehouse. Firewood should already be prepared (any fruit trees), preferably an apple tree. We light the stove and be sure to monitor the temperature, from 60 to 80 degrees. The meat will end up raw and bloody near the bones if the temperature in the middle of the duck does not reach 75 degrees. The first 3 hours the temperature is -60 degrees, one hour – 70, and another hour – 80. Adjust to your smokehouse. Then the work is over, you rest, he will do everything himself!

Smoking duck video

While your duck is being smoked, watch the video. Incredibly tasty duck is cooked using the semi-hot smoking method.

Duck in Chinese

A mixture of spices is used for smoking. You will need fennel seeds, star anise, cassia bark, Sichuan pepper and cloves. Some ingredients can be excluded; immediately before use, grind the ingredients in a mortar and mix with coarse salt and sugar. Roll pieces of meat in the resulting mixture, wrap in cling film, and refrigerate for 12 hours. Then smoke under normal conditions.

Oriental cinnamon duck

Mix 2 tablespoons of ground cinnamon, 120 g of salt, 25 g of sugar. Make cuts on the back of the carcasses and rub with the mixture. Prepare a marinade from 200 ml of apple cider vinegar, 130 g of salt, add two clove buds. Boil for five minutes, cool, strain, pour over the bird placed in a container. Put the press on for 4 hours. Dry the carcasses, smoke, wrapped in thick paper or parchment, for three hours.

Boiled smoked hazel grouse

• Hazel grouse: five large carcasses;
• Cinnamon powder: three grams;
• Water: three and a half liters;
• Coriander: a couple of grams of grains;
• Ginger powder: two grams;
• Red pepper powder: five grams;
• Bay leaf: two pieces;
• Salt: two hundred and fifty grams.

Prepare the bird: wash, place in a deep bowl and cover with salt, cover with cold water and leave overnight. In the morning, wash the hazel grouse in cool water. Dry each carcass with a paper towel. After which, cut it in half, gut it, and remove the films.
Prepare the brine.
Pour water into the pan, put it on high heat and bring it to a boil. Add salt, add cinnamon, add coriander and ginger, pepper. Place bay leaves in water. Turn off the fire. Let the brine brew, time: fifteen minutes.
One by one, lower the halves of the carcasses into this solution. Hold each for fifteen minutes. Next, each half of the hazel grouse should be dried with a napkin. And then the halves can be smoked.
After wet salting, hazel grouse are hot smoked. Smoke for at least one hour. Immediately after smoking, hazel grouse must be eaten, since a product prepared by the boiled-smoked method cannot be stored for a long time.

This recipe will delight all meat lovers. The special aroma imparted to duck during smoking evokes a unique gastronomic experience. Smoked meat has a long shelf life. You will learn how quickly this delicious dish can be prepared on a hike, in the country, or at home. We will not use marinade or a lot of spices in the recipe; the advantage of the recipe is its simplicity and accessibility.

What is needed for the recipe

To prepare, you will need a small smokehouse, homemade or store-bought. If you cook the duck at home, you can use any stainless steel pan of a suitable size as a smoker. To smoke, you will need wood chips or sawdust from alder, bird cherry, apple trees and other fruit trees.

Products:

Hot smoked duck according to this recipe cooks very quickly. It takes half an hour to soak the meat in a mixture of salt and pepper, and the smoking process itself lasts forty minutes.

Preparing duck for smoking

In any finished dish, the quality of the original product plays an important role. The fresher the duck, the tastier it will be after smoking.

The duck is plucked and gutted, removing the entrails. Carefully pull out all the feather stumps remaining after plucking and singe them over an open fire. Rinse well until the water becomes clear.

The prepared duck can be cut into pieces or smoked whole. Before smoking, rub it with salt and black pepper and leave for half an hour. You can brine the duck and simply cover the bowl with a lid or food foil. There is no need to put the meat in the refrigerator, as in recipes when it is placed in a marinade.

Cold smoked duck takes longer to cook, and not at home, only at the dacha in a special smokehouse.

Cold smoked duck

After thoroughly washing and gutting the bird carcass, place it under pressure in the refrigerator for two days, after rubbing it with the juice of one lemon and salt. To make the meat softer, it is advisable to beat the duck before salting, breaking its bones. So it will be well salted. Before smoking, the meat must be sprinkled with pepper.

The duck is cold smoked at a temperature of 30 degrees for two days, placed on the smokehouse grate.

Hot smoked duck

The cooking process depends on where the duck is cooked - in the country, on a camping trip or at home.

The prepared duck, soaked for half an hour in salt, is placed in a smokehouse. Before this, sawdust is poured onto the bottom of the smokehouse, a grease tray and a grate are placed on top, and the duck is placed belly down on the grate. The smokehouse is placed on an electric stove, making sure that the heating temperature does not exceed 90 degrees.

If you are not cooking at home, place the smokehouse with the duck on the coals. A good smokehouse design includes a small diameter pipe with a damper. The smoking process is monitored by the color of the smoke coming out.

Blueish smoke coming out of the smokehouse chimney may indicate insufficient heating; you can slightly increase the heating under the smokehouse. If the smoke is dark and thick, you need to open the pipe damper slightly so that the finished duck does not taste bitter.

In forty minutes the duck is ready. In order to check whether the meat is raw, you need to pierce it with a wooden skewer. If ichor and blood come out, you need to continue smoking.

Features of cooking hot smoked wild duck

A duck caught in a hunt is a source of pride for the hunter, and you want its taste to be excellent. It is interesting to know how cooking a wild duck differs from a bird bought in a store.

A special feature of wild animal meat is its toughness and specific, sometimes pronounced odor. But the right cooking process can turn disadvantages into advantages.

For preparation you will need: smokehouse, alder chips.

Products:

Wild duck is prepared by plucking, gutting, searing and washing. In order not to place meat in a marinade for a long time, which is very inconvenient in camping conditions, it can be salted before smoking.

Sprinkle the top with salt at the rate of 1/3 tablespoon of salt per duck, pepper to taste and sprinkle with finely chopped garlic cloves (half a clove). Leave the duck in a closed container, belly up, for twelve hours.

After twelve hours, fill the container with duck with water, bring to a boil and cook for fifteen minutes. Remove the container from the heat and allow the duck to cool without removing it from the water so that the meat becomes juicy and aromatic.

When the broth with the duck has cooled, drain it and wipe the duck dry with a clean cloth. The meat is half-raw and ichor will be released from it, which must be wiped dry. Pre-cooking removes unpleasant odors and eliminates the need to use a marinade to soften tough meat.

A dry alder splinter, no more than two centimeters thick, is poured into the bottom of the smokehouse. Place the duck on the smokehouse grate, close it and turn up the heat under the smokehouse. It is necessary to smoke for forty or sixty minutes from the moment smoke appears from the smokehouse chimney.

When you smoke, make sure that the fire is even and does not reach the sides of the smokehouse, otherwise the duck may burn. You can check readiness with a wooden skewer - if clear juice comes out, the duck is ready. The surface of the meat should not be allowed to darken too much, otherwise it will be dry and have a bitter aftertaste.

Have you ever experienced unbearable joint pain? And you know firsthand what it is:

• inability to move easily and comfortably;
• discomfort when going up and down stairs;
• unpleasant crunching, clicking not of your own accord;
• pain during or after exercise;
• inflammation in the joints and swelling;
• causeless and sometimes unbearable aching pain in the joints...

Now answer the question: are you satisfied with this? Can such pain be tolerated? How much money have you already wasted on ineffective treatment? That's right - it's time to end this! Do you agree? That is why we decided to publish an exclusive interview with Professor Dikul, in which he revealed the secrets of getting rid of joint pain, arthritis and arthrosis.

Russia is far from occupying the leading position in duck meat consumption. Residents of Southeast Asian countries do not accept vitamins in tablet form, but prefer to get them from natural products. Dark meat is especially valued, as well as broth cooked on the fatty parts of carcasses.

Historical facts indicate that duck dishes appeared in the era of Ancient civilizations. That famous Peking duck was known even during the reign of the most famous dynasties.

The Chinese used this bird in traditional medicine. It was believed that it maintains the balance of “cold” and “heat”.

As for the opposite part of the world, Europeans have always considered duck a delicacy, as it was served in expensive restaurants.

Useful qualities of duck meat

It is known that iron contained in any meat is considered a precious element for the human body, as it participates in the formation of hemoglobin. When its level in the blood decreases, there is a risk of developing anemia, which mainly affects women, especially during pregnancy. In addition to general weakness, anemia is also observed. But this is far from where the beneficial properties of the element iron are positioned. Without it, B vitamins will not be absorbed.

Vitamin A has traditionally been considered a means of accelerating regeneration processes. During the postoperative period, patients were prescribed vitamins for wound healing. It also has a positive effect on vision, but few people are aware that it serves as a kind of barrier to infections that attack the body from the outside.

The B group of vitamins keeps the body in good shape. Some of them help strengthen bone tissue, nails and hair. Others stabilize the functioning of the central nervous system, improve metabolism, and enhance immunity.

Duck meat contains quite a lot of unsaturated acids. At least there are much more of them than in any other bird. Not so long ago, the “chase” for this substance began, since it was discovered that fatty acids are antioxidants. General rejuvenation of the body is the goal of the vast majority of “dieters.” In addition, a lack of acids leads to the development of diseases of the cardiovascular system and central nervous system. This is especially dangerous for a growing organism.

Preparatory stage

Smoking duck, like any other process of cooking in nature, is a whole ritual. If you do not respect its features, then the easiest way is to buy a ready-made smoked product in a store. But what can compare with the aroma of freshly baked crust, enticing with its golden tint. For this, many are ready to give up even the most urgent matters and go out of town, to the country, especially if the weather permits, to work culinary miracles.

However, even the most experienced lovers of smoking at home will not be able to do without a recipe that describes the entire sequence of actions, from preparation to serving a delicious dish on the table.

Let’s immediately make a reservation that we are not supporters of abundant supply of seasonings and spices, although we will consider this method of salting. Only natural odors can convey the entire subtle composition that is characteristic only of home smoking.

First you should acquire the basic raw materials, materials and ingredients. The queen of the holiday is the duck itself, which can be raised on a farm, obtained through hunting, or simply bought in a store. Note that the calorie and fat content of wild duck is not an order of magnitude, of course, but significantly lower than that of domestic duck. And if lovers of a slim figure would like to control themselves when eating the latter, then smoked wild duck will not spoil your energy balance in any way.

You will need to purchase or prepare sawdust. To make the right choice, you need to know some theoretical aspects.

• Many people advise smoking with thin dry twigs. For cold smoking, this method is quite acceptable, since the firebox of the smokehouse is located at some distance from the box. Even if ignition occurs, you can always extinguish the fire, line the branches and continue smoking without consequences. When hot smoking, it is not recommended to open the lid of the smoking box, so twigs will not work.
• If we consider sawdust, they are more suitable as a material. The sawdust does not burn, but smolders well, but there is little air between the particles, and this complicates the pyrolysis process. The fact is that any wood, when burning or smoldering, releases a whole set of volatile compounds, which are products of chemical reactions. These compounds form light and heavy fractions. The lungs are considered safe for humans. They are antiseptics and preservatives. But heavy fractions are carcinogens that cause the possibility of cancer. During pyrolysis, heavy particles “burn out”, but this requires air. Optimal conditions for pyrolysis occur when wood chips smolder. Therefore, it is best to choose only this material. Species you should consider are apple, cherry, beech or alder; conifers contain a lot of resin.

A large number of spices will eliminate the natural taste and smell of duck meat, but you cannot do without them. Salt is not only a flavoring agent, but also a good marinade and an antiseptic. Pepper does not affect the taste, it only adds spiciness and a slight piquancy. The remaining spices can be added to the recipe or removed at your own discretion, these are thyme, garlic, lemon, dill, tea, basil.

Cutting, salting and marinating

The standard procedure that will have to be carried out before smoking a duck includes cutting and marinating. The first step can be avoided if the carcass is purchased in a store. Otherwise, you will have to start boiling water, since plucking is best done if the carcass is doused with boiled water.

Plucking a duck is not easy; in addition to feathers, you need to get rid of fluff and stumps. With patience, you will still complete this unpleasant stage. Then you should scorch the carcass to get rid of small growths. Usually the bird is singed over a gas stove.

The cutting begins with the removal of the entrails. It is advisable not to damage them, otherwise the meat will have to be thoroughly washed with water. If you violate the integrity of the gallbladder, you will not be able to get rid of bitterness. Do not try to wash the area where the bile has entered. It is best to remove the outbreak along with the meat.

To exclude the possibility of bile getting into the tissue of the product, it is recommended to cut out the gallbladder from the liver only when it has been completely removed from the belly. Through an incision made below the tail, all the insides are removed, except the crop. It is better to get it after separating the head.

There are several ways to brine a duck.

• The simplest of them is a dry marinade, which consists of salt and pepper. This is exactly the minimum set of spices that we mentioned above. Salt is mixed with pepper and rubbed into the carcass (if you decide to cook the whole bird) or into parts of it. There won't be a lot of salt here, so there's no need to skimp. All pieces are placed in a saucepan and placed under pressure. It will be possible to completely salt the meat only after 12-14 hours, because the salt needs to penetrate deep into the fibers. The dry mixture remaining on the surface is washed off with water, and the water, in turn, is wiped off with a towel or napkin. The duck or drake is ready to go into the smokehouse.
• Let us share one more secret that will allow you to add additional flavors and aromas. If you marinate duck for smoking with spices, then you can combine it in “bouquets” according to your taste and desire. The marinade for smoking is based on water, soy sauce or vegetable oil. There is plenty of fat in duck, so it is best to choose plain water. At least this will make it easier to control the level of saltiness of the meat. The water is brought to a boil so that all the ingredients dissolve in it. You need to take 300 g of salt, 100 g of sugar, pepper, garlic and other seasonings to taste for 4 liters of water. Cool the resulting brine to room temperature and place the meat in it. You need to marinate it in the refrigerator for about two days.

• The third method allows you to immediately marinate and smoke the duck (or rather, imitate these processes). We start as standard, then prepare the marinade, but add 2-3 tablespoons of liquid smoke to it. Due to the fact that you do not have to light a fire and smoke the duck at the dacha, but only place it in the oven, this method allows you to quickly prepare a dish, and it will not be much worse than naturally hot-smoked duck.

Important points in smoking poultry

The wood chips have already been selected, the smokehouse has been prepared, and the duck has been salted correctly. You can start smoking. But you need to know that there are two types of smoke treatment of meat, and they are implemented both at home and in factory conditions. In one case, hot smoke affects the meat. Its temperature ranges from 80 to 110°C degrees. This treatment causes protein denaturation. The duck is baked, filled with the aroma and taste of wood smoke. In the second case, cold smoke (26-28°C) permeates the meat for a long time, this is called cold smoking.

Hot smoked duck will be ready in just a few hours. You can imagine the algorithm for such preparation, but the most important thing is already behind us - the meat is marinated.

• Chips are poured into the smoking box.
• A fire is made in the barbecue.
• The box is installed on the grill.
• A tray in the box is required, as a lot of fat will be released from the carcass.
• Pieces of carcass are laid out on sieves.
• During smoking, you need to ensure a constant temperature.
• After 2 hours, you should check the readiness by piercing the meat with a thin sharp twig. The liquid that is released must be transparent.
• When cold smoking there is no need to check readiness for at least a day.
• Finished products must be aired for at least 2 hours.

You can enjoy the prepared dish, but it is not recommended to store it for a long time. Meat smoked using the second method will last longer than the first. The pieces must be wrapped in foil or parchment and placed in the refrigerator. To prevent the meat from absorbing the smell of the refrigerator, and the food from becoming saturated with a smoky smell, it is recommended to eat the duck immediately.