Whole dried duck at home

Incredibly delicious meat is obtained as a result of cooking this recipe. The number of days of duck drying will affect the density and taste of the finished product. I recommend drying for at least twenty-one days, but the meat will be soft and wet. A longer period will make the meat denser. After washing the meat from salt, dry it with paper towels as thoroughly as possible. From the experience of cooking the product, those spices that are selected in the recipe are taken from the recipe of dried goose in Tatar, I advise you to try to add a little cinnamon to this.It turns out very well. If you want to get the taste of meat only, you can not add spices. It is better to use stone salt for drying meat. Fine salt can over-salt poultry meat. By the way, if a bird is overexposed in salt for some reason, it can be soaked in water for a couple of hours.After washing the meat from salt, dry it with paper towels as thoroughly as possible. I recommend using the remains of the duck, the body and bones after trimming the meat in the soup. Dried poultry soup turns out to be incredibly delicious. Tatars usually dry geese and ducks in the ventilated attic. This is the best way to wilt. But if you don't have such an opportunity, you can use a simple refrigerator, as I do. But at the same time, there should not be a lot of moisture from other products in the refrigerator. Also a ventilated room or a fan. Dried duck serves as a very good snack for a company in which there are beer lovers. This is probably the best gift for such guests.