Hot smoked duck

Incredibly delicious, fragrant, easy to prepare! Hot smoked duck, cooked at home, turns out to be very fragrant and natural! After all, you will know exactly what ingredients were put during smoking and cooking. For this recipe, you will need a smokehouse, purchased or homemade.

Foster

The author of the recipe

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Composition / ingredients

Servings:

Duck

1.5

Water

Bay leaf

Allspice

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 70 % 16 g

Carbohydrates 0 % 0 g

168 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 1 d

Step 1:
How to smoke a hot smoked duck? Prepare the products. Pre-defrost the duck if it has been frozen, then wash and dry it. If there are remnants of feathers, remove them with tweezers.
Step 2:
Take a large saucepan of such size that the whole duck fits into it. Pour water into a saucepan, add salt and spices to it. Put the duck in the water and boil it over low heat. Half an hour (or 40 minutes if the duck is large) after boiling is enough.
Step 3:
Then remove the duck from the pan and cool it.
Step 4:
Put wood chips in the smokehouse (two handfuls of alder and apple).
Step 5:
Put a fat tray on the bottom (line it with foil to make it easier to wash it later), put the duck on the grill, cover it with foil so that condensation does not drip on the meat, and close the smokehouse.
Step 6:
If you need a water seal, pour water. Put a pipe on the smoke hole and take it outside (it's better in the window than in the hood, so that the neighbors don't think that you have a fire).
Step 7:
When the smoke started, mark 35 minutes. It's your time to smoke a small duck. If the bird is large, smoke longer.
Step 8:
Cool the finished duck and let it stand for a day in the refrigerator.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).