From the article you will learn several ways to cook 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 withstand the required cooking time.
Smoked duck contains 331 kcal per 100 g.
Energy value: proteins 19 g; fats 28 g; carbohydrates 0 g.
Training
Having bought a duck in a store, it must be burned on fire so that the hairs and feather stumps remaining on the duck skin burn out and do not spoil the taste of the finished dish.
After roasting, the duck is washed well under running water. You can smoke the whole bird or cut it 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 the addition of salt and a knitting needle. The meat is kept in the marinade from 4 hours to 3 days, placed in the refrigerator. Before pickling, 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 need 1 liter of water, 10 grams of sugar, 100 grams of salt, half a glass lemon juice, spices to taste (you can take allspice, cinnamon, cloves, bay leaf). The water is brought to a boil, put salt, sugar and spices, boil over low heat for two minutes, add lemon juice at the end. When the marinade has cooled, put the duck in it and refrigerate for 4 hours.
Before smoking, removing the duck from the marinade, it is necessary to dry it by hanging it for 3 or 4 hours in the air.
Please note that in warm time meat must be covered from flies with gauze
The recipe for smoking duck in the apartment on the stove
How to smoke a duck in a city apartment? There are special stainless steel smokehouses with airtight lids 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, aged in the marinade and pre-dried, is placed in a smokehouse. To do this, sawdust of alder, bird cherry or fruit trees. A pallet in the form of a plate is placed on the sawdust, placing foil balls instead of legs. A grate is placed on the pallet, a duck cut into pieces is placed on the grate.
Cover the pan with a lid and put on a slow fire on the stove. The temperature in the pan should be around 90 degrees. After a while, the sawdust will smoke, smoking will begin. The fire is reduced. Make sure that the lid fits snugly on the pan and does not allow smoke to pass through (in a pressure cooker, as in a smokehouse, it is screwed through a gasket).
Hot smoked duck in a saucepan will be ready in 1 hour.
We smoke in the country, cold and hot method
For smoking, you will need a smoking chamber and a smoke generator. On sale there are a variety of smokehouses that will help smoke a duck in the country. You can make a smokehouse with your own hands from a barrel without a bottom, 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 length of the chimney depends on the temperature of the smoke and the type of smoking. For hot smoking, a short pipe is used. For cold - a long pipe, from one and a half meters.
During hot smoking, the temperature in the smoking chamber should be about 90 degrees. With cold smoking, the temperature of the smoke is up to 30 degrees.
Hot and cold smoked duck recipes
The prepared duck, aged in the marinade and dried, is placed on the grate of the smoking chamber. When the sawdust smokes, the door of the smoking chamber is not opened until the end of smoking.
Hot-smoked duck is smoked from 40 minutes to one hour.
Cold smoked duck must be smoked for at least 12 hours.
Home-smoked poultry is hung out in the air to remove the smell of smoke.
Some housewives boil the duck in hot water before smoking. The bird is boiled in salt water with spices for no more than 15 minutes. Let the meat cool in the broth. Then the boiled raw carcass is dried and placed in a smokehouse. Such a duck as a result is more tender and softer. It is especially good to boil wild duck before smoking, as it has coarser meat that has a specific smell.
Article rating:All the hunting brotherhood is looking forward to the opening of the feather hunting season and is preparing to celebrate their holiday, as they say, fully armed.
Long before this time, a gun is taken out of the safe more than once in order to simply hold (baby) it in your hands and remember the past hunts, successful shots, the colors of morning and evening dawns, the croaking of a woodcock, the inviting quack of a decoy and the cackle of geese coming from the heavenly heights.
At all times, duck hunting is the most accessible and it rarely happens that the hunter is left without trophies.
Most hunters try to leave for several days, and when most of the game is shot on the first day of the hunt, and there are several more days ahead, the question arises of how to save the hunted game in order to treat relatives and friends with cooked game at home.
After all, it is no secret that by treating ourselves with hunting delicacies, we assert ourselves in the rank of a hunter.
There were many publications on how to preserve game in ROG and other publications, so I want to talk about my experience in cooking such game as ducks and geese. This is a method of smoking game, which makes it possible not only long-term storage, but, most importantly, it gives the game a very high taste.
Before coming to this method, everything was tried: they stewed ducks in sour cream, fried with apples and cabbage, boiled shulyum, but all this is a matter of taste, and what one likes does not quite satisfy others.
Without boasting, I can say that, while treating many friends, including those not from the hunting class, with smoked game of my preparation, I most often heard the question: is it possible more?
I came to this method on the advice of one of the most experienced hunters, who, in turn, borrowed it from a professional in making delicacies from hunting products.
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True, I will not hide the fact that I had to change it somewhat, retaining the basis of the process. At the same time, not everything worked out right away, and only after three to five various options one was found that has not changed for more than 10 years and remains to this day.
For this method of cooking game, first of all, the smokehouse itself is needed. At one time, the construction of a portable smokehouse was developed at the Voenokhot No. 1 plant, which had dimensions: length - 55-60 cm, width - 35-40 cm and height - 35-40 cm.
Inside the box, guides for two grates were welded on the sides, on which game or fish were placed. On the end side there was a shutter, which was pulled up along the grooves. There was a gap between the damper and the top of the smoker box for the smoke to escape. The total weight of the smokehouse did not exceed 6 kg.
The smokehouse was made of stainless steel, which increased its service life.
The essence of the cooking and smoking of game is as follows.
After removing (plucking) the feather and singeing, game carcasses are gutted and cut along the chest line. Then they are thoroughly washed and in the unfolded state they are placed in a container (pan) with the back side down.
Each row of laid game is sprinkled with salt (1/3 tablespoon per carcass) and finely chopped garlic - 3-4 large heads for 8-10 medium or large duck carcasses. The container is closed with a lid (no oppression is placed) and left for 10-12 hours, almost in the afternoon for the night.
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The container, in which the game is located along with the seasoning (salt and garlic), is poured with water, put on fire, brought to a boil and cooked for no more than 15 minutes, after which the container is removed from the fire and allowed to cool completely without removing the carcasses. Game carcasses become semi-cooked and subcutaneous fat comes out of them, which does not have a very pleasant smell, especially in diving duck breeds.
You can not take out the carcasses immediately after cooking, then they will be dry, and in the broth they will pick up juice and aroma. When the container with the game has cooled down, the broth is drained along with the fat. The cooled carcasses are removed, and if scale from the ichor remains on them, it is wiped with a clean cloth or carefully cleaned reverse side(butt) of a knife.
Just smoking. To do this, in a smokehouse, installed in a calm, and in the case of wind, so that the flame of fire passes along it, from the damper to the back. Dry alder torches 1-2 cm thick are laid on the entire surface of the bottom of the smokehouse, then a fire is made under the smokehouse and the smokehouse is heated until bluish smoke begins to come out of it.
This suggests that the alder torches laid in one row began to give off smoke and it was time to lay the hunting products (I did not try to use other firewood or sawdust).
The carcasses laid on the grates (now with their backs up), pre-straightened, 3 large ducks per grate, are placed in the smokehouse.
During smoking (duration 45-60 minutes), it is necessary to constantly maintain an even fire under the bottom of the smokehouse, and if the fire is intense and covers the entire smokehouse, game carcasses may burn from high temperatures.
The most important point is the amount of smoke in the smoker, which is controlled by the color of the smoke coming out of the gap at the top of the smoker.
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If the smoke has a blue tint, it means that there is little of it and the game is smoked badly and it is necessary to increase the fire under the smokehouse, but if the smoke is thick, with dark shade, it is necessary to bleed off excess smoke by opening the damper, otherwise, with an excessive amount of smoke, the game will be bitter.
Be sure to check the degree of sootiness, for which, by opening the damper, pull out the grates by one third and inspect the carcasses. golden color game indicates readiness, which can also be checked with a pointed stick, when stuck into the breast part, transparent juice will stand out, which also confirms that the game is ready.
The game should not be allowed to darken to a dark brown (chocolate) color, while the game will be dry and strongly bitter.
Grids with game from the smokehouse must be taken out in mittens, otherwise the hands will be burned.
Smoking of geese is similar, only the goose is cut lengthwise into two halves and no more than two pieces can be placed in such a smokehouse, and the duration of smoking is up to 80 minutes.
Ready game can be wrapped thick paper better than parchment. Suitable for transportation cardboard box or a basket, and at home in the refrigerator such game can be stored for up to 4 weeks without losing its taste.
You can eat such game with pleasure both hot and cold.
Cooking game by smoking using this technology, of course, is a troublesome business, it takes time and patience, but believe me, it's all worth it, because your friends will get real pleasure.
Alexey Mitrokhin
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The beginning of the hunting season is a long-awaited day for all hunters. In addition to the process of tracking game, I want to please family and friends with trophies. Recipes for smoking wild duck will not only allow you to cook a signature dish on the festive table, but also ensure the safety of the product for a longer time.
Before you start reading, please note: this article is dedicated specifically to the wild duck. We talked about in.
Any game must first be prepared for the smoking process. First of all, it is necessary to carry out the process of removing the feather pluck. To better remove the feathers, you need to scald the bird with boiling water for a couple of seconds, then carefully pluck all the feathers and burn them on a fire to remove the fluff. By the way, you can smoke a bird directly during the hunt, if it lasts several days.
Next, proceed to gutting and washing the duck. All the insides are carefully removed so as not to crush the gallbladder. Otherwise, you can spoil the meat: it will become very bitter. The carcasses are gutted and cut along the sternum line. Then thoroughly washed both inside and out. Upon completion of all preparatory work move on to marinating.
pickling process
Pickling for hot wild ducks is carried out using the main ingredients - salt and garlic. The process consists of several stages:
- The prepared bird is placed back down in a container. If the trophy is rich, then lay out in layers. Each layer is sprinkled with salt and finely chopped garlic, for one carcass, a third of a teaspoon of salt and a couple of garlic cloves. Further, the container is closed with a lid without oppression, and left for half a day. For large carcasses of ducks, the amount of ingredients is slightly increased.
- After the time has elapsed, the container, along with the seasoning and the bird, is poured with water. It should cover the content. A pot of water is placed on the fire, brought to a boil and boiled for no more than 15 minutes. Then, the container is removed from the fire and allowed to cool completely without removing the duck. Through this process, subcutaneous fat is removed and bad smell that emanates from it.
- The broth has cooled down, and it's time to remove the carcasses from it. They are cleaned of scale with a clean napkin or the back of a knife. The broth with fat just pours out. The wild duck is ready for the smoking process.
Cooking
Hot-smoked wild duck can be smoked both in a closed and open smokehouse. Install it somewhere in a quiet place, protected from the wind. The flame in it should pass from the damper in the back. The whole bottom is laid with dry alder chips. They make a fire under the smokehouse and wait for the moment when a bluish haze appears. As soon as it has formed, they begin to lay the meat for smoking.
The unfolded carcasses are placed on the grate with their backs up. Gently unroll the game along the incision of the sternum and place it in the smokehouse. Duration of smoking - about an hour. All this time you need to constantly keep the fire going. It should not be strong, as it will capture the entire smokehouse. From this, the temperature will be more than necessary and the meat will burn.
To check whether the process of smoking a wild duck in a hot way at home is correct, you need to monitor the color of the smoke. If we observe blue smoke, this means that the temperature is insufficient, the heat is slightly increased. Strong smoke with a pronounced yellowish color is already too much, you need to remove its excess. To do this, simply bleed it through the damper. Excess smoke leads to a deterioration in the taste of meat, and it will be bitter.
Throughout the smoking process, it is necessary to check the degree of readiness of the product. This can be done by periodically opening the damper and inspecting the carcasses of ducks:
- Golden color indicates that the bird is ready. Additionally, the carcass must be pierced with a sharp stick and assess the condition of the juice. It should be clear and not contain blood.
- A dark chocolate shade indicates that the meat has been overexposed. As a result, the bird will turn out to be dryish and bitter in taste.
In a similar way, you can smoke and. They are slightly larger than ducks, so their carcasses are cut completely into two parts. You should also increase the smoking time to one and a half hours. It all depends on the size of the goose.
The wild bird prepared in the presented way remains much longer. In cool places, you can keep for almost a month. It should be noted that its great taste is not lost at all. It is equally good both hot and cold.
Meat has been smoked since ancient times, because then there was no other way to prepare it for future use. Our ancestors accidentally discovered that exposure to wood smoke and air allows meat to be stored for a long time, while its taste improves and acquires piquancy.
Smoked poultry, which has a specific taste and aroma, has always been considered an exquisite delicacy. It is served as an independent snack or used to prepare various dishes - pickles, salads, fillings for pancakes and pies.
There is nothing tastier than a smoky bird, and if you smoke it at home, it will turn out to be especially tasty and healthy. Shall we try?
Preparing poultry for smoking
Any fresh poultry meat is suitable for classic smoking - well-fed young ducks, geese and chickens, preferably females, since they have more tender and soft meat. The carcass of the bird is washed, gutted, cut lengthwise into two parts and salted well. Next, each half of the bird is placed between two wooden cutting boards and intensively hit them with a hammer so that all the bones and joints crunch. At the same time, salt penetrates deep into the tissues and the cerebral fluid is released, which enriches the taste of meat.
The carcass of the bird is laid out in a deep bowl or hung for 2-4 days in a draft in a cool room, the temperature of which does not exceed 10 ° C. During curing, the fermentation process begins in the meat, destroying muscle fibers, as a result of which it softens and its unique flavor bouquet is formed. At low temperatures, the exposure time increases. However, at home it is impossible to follow this poultry smoking technology, therefore, after cutting the carcass, it is better to marinate it in brine. The brine is prepared as follows: per liter warm water add a few crushed garlic cloves, ½ cup salt, a few bay leaves, 1 tbsp. l. sugar, 2 tbsp. l. vinegar and a pinch of cinnamon. Various ingredients and spices can be added to the brine, such as mustard, cloves, cinnamon, citric acid, juniper berries - there are no hard and fast rules. The more spices, the tastier the meat will be. Some cooks inject the brine into the meat in the form of injections - in small portions for every 2 cm of the carcass, so that it marinates faster.
The bird is marinated for about two days, placing it under oppression, and then “ventilated” by hanging the carcasses for several hours, as described above. Meat can be marinated in another way - rub the bird on all sides with salt and spices (cumin, black pepper and dill) and leave it like that for a day. After pickling, cuts are sometimes made on the carcass and garlic and pieces of bacon are put inside, but this is not suitable for duck and goose, since they are already quite fatty. You can smoke a bird not only as a whole, but also in separate pieces - it all depends on your tastes.
Poultry smoking: hot and cold
There are two types at home - cold and hot. They differ from each other only in the way of heat treatment - during cold smoking, the temperature in the smokehouse does not exceed 30 ° C, and the meat is smoked for several days. Hot smoking continues for several hours at high temperatures- from about 80 to 130 ° C, therefore, simultaneously with smoking, the meat is baked, resulting in less juicy and more dense.
Cold processing increases the shelf life of meat - it can be stored for a long time even outside the refrigerator, besides, its taste is much more interesting than after hot smoking. However, if you are going to cold smoke poultry at home, you should salt it well and keep it in the marinade for as long as possible to destroy all microorganisms. Processing meat at a temperature of 70-80 ° C is considered semi-hot, but in taste and shelf life it is more like a hot smoked product.
After the bird is placed in the smokehouse, the maximum temperature is made so that a film forms on the surface of the meat, and then the temperature is gradually lowered. Smoked poultry is considered ready when the film is easily separated from the pulp, while the goose and duck are smoked longer, because they are fatter, and all the fat should evaporate during the heat treatment. Some chefs periodically dip the meat in brine during smoking to make it more juicy and tasty.
It is necessary to ensure that during the smoking process at high temperatures the meat does not burn, so sometimes it is wrapped in foil. And another very important point - there must be a special tray at the bottom of the smokehouse where the fat from the meat will drain, because if it drips onto the coals, the bird will start to taste bitter and acquire a not very pleasant aroma that cannot be eliminated.
What is better to smoke
Humidity and temperature controlled smokehouses are now on sale, and if you bought such a unit, you are very lucky. Many people make smokehouses with their own hands according to a standard design - a firebox, a metal container, firewood or sawdust, a fat pan, a meat grate and a mandatory lid. You can take any firewood, although experts say that birch gives the meat a taste of tar. If you add juniper branches with berries and cherry leaves to the firebox - an incomparable aroma of meat is guaranteed!
Of course, it is better to do homemade smoking in the country or on the site. country house rather than in a city apartment. If you do not have a cottage with a smokehouse, this does not mean at all that you will never be able to smoke meat with your own hands. Many housewives have adapted to do this in an ordinary cauldron - for this they spread soaked in cold water alder chips, a fat tray made of several layers of foil is placed on top, covered with a grate, the role of which is successfully played by an aluminum dumpling, or a mesh from a double boiler. Pieces of meat are laid out on the grate, tightly closed with a lid, pressed down with a load and smoked for about 30 minutes, and if the whole bird is smoked, it will take about 1.5 hours.
In urban conditions, you can cook only hot smoked, but, as they say, at least something is better than nothing at all. The bird is also smoked in an air grill, pouring alder chips on the bottom and placing the meat on the grate. The smoking process lasts about an hour at a temperature of 210 ° C.
It is very convenient to smoke in the oven by placing a container with wood chips on its bottom. A grate with meat is placed on top, and this structure is covered with foil so that the smoke does not leave. For heat treatment, you need to turn on only the lower heat (about 300 ° C) and cook for about half an hour, and then leave the meat in the oven for another half an hour while the coals smolder. If you smoke meat at home, remember to turn on the hood so that the neighbors don't call the fire department.
Many housewives smoke a bird in a slow cooker and even in microwave oven using store-bought brine or liquid smoke. It is delicious, simple and quick, although the dish turns out to be more spicy on a real fire.
Recipes for hot smoked poultry at home
Original smoked breast
Rinse the turkey breasts (about 1 kg) well, cut them into 2 parts and marinate in a deep dish. For the marinade, mix 50 g soy sauce, 70 ml olive oil, 3 tbsp. l. balsamic vinegar, 1 tsp. ground ginger, salt and black pepper to taste. Keep the meat in this mixture for at least 3 hours, then pat dry with a towel and fry in a hot pan for 2 minutes on each side until golden brown.
Cover the bottom of the pan with two layers of foil and put the smoking mixture on it - 100 g of rice, 30 g of black tea, 2 tbsp. l. sugar and 1 tsp. cinnamon. Place a wire rack on top, place the turkey on it, and place the skillet over high heat. Hold the breasts in this position for about 10 minutes, and then cover the pan with a lid and smoke for about 45 minutes. The turkey turns out amazingly fragrant and tasty!
Smoked duck in a pressure cooker
Home-smoked duck is an exquisite delicacy worthy of a festive table, and you can even cook it in a pressure cooker. To do this, cut the duck into 8 parts and soak it for 2 hours in a saline solution of 2 liters of water and 2 tbsp. l. salt. Pour sawdust on the bottom of the steamer and put a grate on it, place dishes for dripping fat on it. From above, install two levels of grates with pieces of duck, and instead of a grate, you can take a double boiler in the form of a “chamomile”. Close the pressure cooker tightly and put it on the fire for half an hour. When it cools down, open the lid - an incredibly tasty smoked duck with the aroma of fire and smoke is ready!
Smoky chicken in a slow cooker
If you do not have time, but want to treat your family to delicious delicacies, cook in a slow cooker. In this case, you do not have to really smoke anything, but the taste effect of smoking will be present.
First, prepare a mixture for pickling from 3 minced garlic cloves, 1 tbsp. l. sugar, 1 tbsp. l. salt and 1 tsp. ground black pepper. Rinse and dry the chicken well, brush inside and out with the seasoning mixture, place in a roasting bag and refrigerate overnight. In the morning add 2 tbsp. l. liquid smoke, making sure that it covers the entire surface of the carcass, tightly tie the bag, smoke the bird in the double boiler mode for an hour, then simmer it for another half an hour in the heating mode.
Smoked duck on festive table- a great treat for guests. But, can you cook a dish so that its taste is remembered for a long time? The problem is that the duck has a specific smell and taste, in order 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 fragrant.
Marinade for smoking duck in pieces
Take salt, pepper, garlic, cloves, cinnamon, sugar, lemon juice, garlic and bay leaf. Heat water, put all the ingredients except lemon juice into it and boil for 2-3 minutes. Add lemon juice after turning off the heat. Let the marinade cool slightly and pour over the pieces of duck carcass.
Ingredients for the marinade (per 1 kg of meat):
- 1 l. water;
- 1 st. l. Sahara;
- 100 g of salt;
- a pinch of pepper;
- a few leaves of lavrushka;
- ½ st. lemon juice;
- cinnamon and cloves to taste.
Garlic can be minced and put into the marinade, or cut into pieces of duck and placed in the slits.
Marinate the meat under oppression for 3 days. Let the marinade drain before putting it in the smoker.
Ginger marinade ➤ for cold smoking duck carcass
Duck tastes great when paired with ginger and juniper berries. Check out this wonderful marinade recipe that game lovers have been using for years. In such a brine, we recommend soaking the whole carcass.
Ingredients for the marinade (for a medium-sized duck carcass):
- 700 ml. water;
- 3 art. l. table vinegar;
- ½ st. l. salt;
- 2 cloves of garlic;
- 2-3 pcs. bay leaf;
- 1 st. 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 marinade over duck and refrigerate for 48 hours.