Jerky - good snack for any table.
The process of its preparation is simple, but takes a lot of time, so the best reason to do salting is the eve of the holidays, especially the long Christmas ones.
I offer a recipe for dried duck meat, but you can cook pork (button or tenderloin) and beef according to the same principle.

Ingredients

• duck fillet 2 pcs.
• orange 0.5 pcs.
• coarse sea salt 10-15 tbsp. l.
• sugar 1 tbsp. l.
• juniper (berries) 1 tsp
• allspice 1 tsp
• black pepper 1 tsp
• dry fennel pinch
• star anise 1 star
• dry adjika (red and green)
• laurel leaf 1 pc.
• food saltpeter 0.5 tsp (optional)

How to cook jerky (duck)

Take two medium-sized duck fillets, cut off the protruding fat on the skin, squeeze 2 tbsp. spoons of orange juice.

To make the meat well salted, make notches on the side of the skin with a sharp knife (not deep).

Pound spicy spices in a mortar, prepare salt. The amount of salt depends on the size of the fillet - it will need to completely cover the pieces of meat. Mix salt and sugar in a separate bowl. At the bottom of the container intended for salting meat, pour a little salt and spices. To fix the color, you can add food saltpeter.

Put the duck fillet in a container and cover it completely with salt.

Close the meat with a lid and put in salting - it will last 2-3 days. During these days, all the liquid from the meat will come out and its pieces will become dense.

Rinse the salted fillet with water and dry with a napkin.

Roll the meat in spices and dry adjika, wrap it with natural cloth or gauze. Hang the salted breasts in a cool room and bring them to readiness in this form.

Store dried produce in the refrigerator, wrapped in paper.

Salting, drying, curing meat and poultry, how to dry duck at home.

Small domestic animals are usually salted to increase the shelf life, as well as for subsequent smoking or drying.

For curing mixture (for 10 kg of prepared poultry): 700 g salt, 5 g powdered ascorbic acid, 15 g fine sugar

For brine: 10 liters of cold boiled water, 1.9 kg of salt, 50 g of sugar, 25 g of saltpeter or 5 g of ascorbic acid in powder

Salted half-carcasses of poultry (chicken, goose, duck) prepared for salting like this. First, carefully rub them with a curing mixture on both sides, then lay them in rows in a strong, non-leaking container, the bottom of which is sprinkled with salt. Place the half-tubs as tightly as possible and be sure to skin down. On the last row, put a circle with oppression and put the dishes with the bird in a cold place. In this form, keep half carcasses for 2 days. Since the resulting brine will not be enough to cover all the salted half carcasses, add brine to the container. This will ensure more uniform salting of the bird. Keep half carcasses in brine for 8-10 days, depending on their size. For example, the duration of keeping ducks is less, and geese - more.

I'll tell you a secret to give the salted bird a spicy aroma, you can add allspice ground pepper to the curing mixture, and put a bay leaf when laying each row of half carcasses.

Rub the prepared goose carcass inside and out with salt, then wrap it in parchment paper or cellophane. Tie the bundle tightly with twine so that there is no air access, and hang it in a place protected from the wind (in the attic or in

Dried goose meat should be elastic and release fat. jerky goose can be stored in a dark cool place up to 3 years.

Dried duck

Everyone knows about the benefits of duck meat. It's kind of a delicacy nowadays, so let's cook it original way. Today I will tell you how to cook dried duck very simply.

• Duck breast 1 piece
• Coarse salt 2 tbsp. spoons
• Thyme 2 pieces
• Black pepper 1/2 tbsp. spoons
• Fennel seeds 1 teaspoon
• Dried garlic 1 teaspoon
• Paprika 1/2 teaspoon
• Bay leaf 2 pieces

Wash and dry the breast, make cuts crosswise on the skin (but not on the meat), rub with salt and put it in the cold for a day. Then wash and dry. The breast will hang for 3-4 days. Then remove it and wipe off the spices. Keep the cooked breast refrigerated.

Powder all spices except thyme. Rub the breast with spices, put thyme sprigs and wrap in several layers of gauze, tie and hang to dry in a dark (but not the coolest) place.

Technique self cooking dried duck

Dried duck - lovely dish, which can be prepared at home, can advantageously replace various cuts and sausages. If prepared correctly, it will not only be amazingly tasty, but also quite healthy, since it does not contain any preservatives and chemicals. The only preservative product that must be used when drying duck is natural salt. Thus, both adults and children can eat duck meat, and absolutely not worry about their health.

Whole dried duck

The first case turns out to be very tasty due to the fact that later you can eat the most delicious places, such as legs and wings. But in preparation it is much more difficult. And the difficulty lies in the fact that all the meat is well salted and dried. This is not easy to do, because you have to work with a large volume and there is a risk of getting a rotten product as a result. Next, the method of preparing a whole dried duck will be considered, but when choosing a recipe, you should still take into account your experience in this matter.

Dried duck breast

You should not dry-dry the whole duck if you are doing this for the first time. First, if something does not work out, it will disappear a large number of meat. Secondly, it is a little more difficult, and it is better to practice for more simple recipes. The complexity of cooking lies in choosing the optimal place for drying, which should be well ventilated, be in the shade and exclude the presence of insects near the meat.

Duck fillet is the most popular part of the duck, which is used for drying.

In cooking, you can use any number of fillets, depending on how many people the final dish is designed for. Although you can cook for the future. It is stored very well and for a long time in the refrigerator, without losing its taste, and even acquiring some zest over time.

In order to cook a whole duck, it must first be prepared. It will be tastier if you buy a large carcass with fat. If you purchased a domestic duck, then you need to look it over for the presence of feather residues, because it often happens that a person who plucks a duck misses a couple of feathers somewhere in hard-to-reach places, which will spoil the appetite and appearance ready meal. Then the duck needs to be pitched to remove all the fine hairs from the skin.

After all preparations, the duck must be cut along the abdomen and broken in half so that it acquires a flat position. Make deep incisions all over the surface of the duck with a knife so that the meat is better salted.

Box with carcasses prepared for drying

Make incisions 3-5 cm long, at the same distance from each other. For salting, it is better to take a wide bowl so that the carcass fits completely into it. Sprinkle the bottom of the basin with ordinary table salt, and grate the duck itself with coarse salt. Coarse salt will allow the duck to salt slowly without it tasting too salty. Put the duck in a bowl and put oppression on top. For example, a lid from a large pot and a couple of bricks on top can serve as oppression.

Duck salting occurs within 3 days. Every day, the duck must be turned over and the liquid that flows out of it must be removed.

Home dry-cured beef sausage with onion!

After this time, the duck must be removed from the refrigerator and thoroughly cleaned of salt. Grate inside and out with garlic cloves and pepper. Take parchment paper and wrap the duck in several layers with it. Secure the paper with thread. Using the same threads, hang the duck where it will dry. It should be a dark, cool place with constant air circulation, such as a balcony. There she must spend at least two weeks. The longer it hangs dried duck the tastier it becomes. The shelf life of such a duck can reach several years. Over time, the meat hardens, and the taste only improves.

Dried duck fillet with sea salt and cognac

Ingredients for dried duck breast

Duck fillet must be cleaned of fat and skin and leave only lean meat. Wash the fillet in cold running water, then pat dry with a towel.

Fillet can be salted in a small saucepan, a deep plate or plastic container. At the bottom of the container, you need to pour pepper and coarse sea salt and add a few tablespoons of cognac to give a piquant taste and aroma to the meat. Lay the fillet on top and fill it with a mixture herbs, sea salt and favorite spices. If the meat is laid out on a plate, then it must be tightly wrapped with cling film - two or three layers. If this is a container with a lid, then just close it tightly.

Salt mixed with spices and cognac for dried duck

Salting of meat occurs within 12 hours. It is very convenient to salt the fillet in the evening and put it in the refrigerator for the whole night. If it lies in the refrigerator a little more, then it's okay, the meat will only become more saturated with the aromas of spices. The duck is also dried according to this recipe in the refrigerator for 12 hours. To do this, the duck must be removed and cleaned of salt and spices, wrapped in gauze and sent to the refrigerator for the specified time.

Homemade smoked ham!

Dried duck with orange juice

Duck breast and oranges

Such a dried duck is cooked with skin and subcutaneous fat. In combination with orange flavor, it turns out incredible taste. In order to prepare such original snack, you need to take the duck fillet and make an incision on the skin. The depth of the cuts should be no more than a centimeter, and the length should be 2-3 cm. Then the skin should also be well pitched, washed in cool water and dried.

Orange cut into slices. In order to process a couple of pieces of medium-sized duck fillet, half an orange will be enough. Put the meat in a deep plate and squeeze orange juice with pulp onto it with your hands. Then coat the breasts orange juice and leave in the refrigerator for a couple of hours. Wipe the marinated meat with a paper towel and can be salted.

In addition to the usual salting composition, sugar will be present here.

Its amount is added to salt in a ratio of 1:3. Salt, sugar and spices are mixed in a separate bowl. Divide the salt into three equal parts. One part of them must be poured onto the bottom of the container in which the meat will be salted. With the second part, rub the fillet well, paying special attention to the cuts on the skin. Put the fillet in a container, and fill it with a third part of the salt.

The meat must be salted under the lid for 3 days. Then it must be washed well from salt, rubbed with dry adjika and garlic. Wrap in several layers of clean gauze and hang to dry in a dark, cool and well-ventilated place until done. And the meat will be ready in 2-3 weeks, depending on the thickness of the pieces.

Dried duck - "Hunter's Dream"

The thicker the fillet, the longer it needs to be cured. When the dried duck is completely ready, it can be removed from the cheesecloth and stored in the refrigerator for a very long time.

Duck meat cured with lemon and mint

This is very original recipe, which you should definitely try for a change. This meat goes very well with both white and red wine. So, duck fillet must be separated from all bones, skin and fat. Wash and dry. The meat is rubbed on all sides with ordinary table salt and put in the refrigerator for a couple of days.

Salted meat must be carefully rid of all the salt, but without washing it in water. It is best to remove the salt with a soft, natural cloth. Wrap the meat in parchment and hang to dry for one month. You can stand a little longer so that the meat dries well.

At this stage, the duck is ready to eat. But an important twist remains. It must be grated with lemon zest and dry chopped mint and put in the refrigerator for a day so that the meat absorbs all the flavor. Lemon and mint should not be removed before serving, the remnants of such a seasoning will only enhance the piquancy.

No matter how the dried duck is cooked, it will great snack. When preparing this dish, the main thing is to first salt the meat well, and then send it to dry. The temperature during drying of meat should not exceed 15 degrees. In this case, direct sunlight must be avoided. The darker the place, the better. But at the same time there must be constant air circulation. Therefore, those who live in an apartment usually allocate space for meat on the balcony, hiding it from the sun. For residents of the private sector, finding a place to dry is much easier. This may be a gazebo, an unused garage, or a designated area in the yard.

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 crunch, clicking not of their own free will;
• pain during or after exercise;
• inflammation in the joints and swelling;
• causeless and sometimes unbearable aching pain in the joints.

Now answer the question: does it suit you? Can such pain be endured? And how much money have you already “leaked” for 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.

Video: Dried duck breast

Leave a reply Cancel reply

Dear visitors, save this article to in social networks. We publish very useful articles that will help you in your business. Share! Click!

You will need duck legs (with a leg), but not very large.

Ingredients:

Recipe for 6 servings 12 duck legs

For brine

For glaze

• 4 egg yolks
• 100 ml soy sauce
• 100 g honey

To prepare the brine, tie all the spices in a gauze bag, tie the spicy greens into a bundle. Crush, put all the ingredients in a large saucepan, cover with water and bring to a boil. Remove from heat and let cool.

Lay the duck leg on the board, skin side down. With the blade of a knife, scrape the meat from the thigh bone at the joint, releasing the junction of the bones.
Holding the femur with one hand and the tibia with the other, pull them towards each other until they crackle. Now you can easily cut the joint at the junction, slightly separating the thigh.

Feel the cartilage with your fingers at the cut of the lower leg and cut it out with a knife. This whole procedure sounds very complicated, especially if you have to do it for the first time, but I promise - by the third leg you will be an expert.

Having prepared the duck in this way, place the pieces in the cooled brine for 36 hours, then drain the contents of the pan into a colander, draining the brine, but preserving the spices and spices. Rinse the duck under cold running water for half an hour.

Put the duck in a saucepan along with the reserved spices and herbs, pour over cold water, bring to a boil, reduce the heat to very low and boil for an hour and a half, not allowing the water to boil.

If you have a kitchen thermometer, check the temperature of the water from time to time so that it does not exceed 60 C; if there is no thermometer, do not be discouraged - remember, do not let the water boil, even with the smallest bubbles. After an hour and a half, remove the pan from the heat and let the duck cool in the broth.

Mix the ingredients for the glaze and preheat the oven to 200 C. Place the duck in a heat-resistant pan or dish, pour water to a depth of 5 mm so that the pieces do not stick to the bottom or walls. Brush the duck generously with the glaze and place the pan in the oven for 25 minutes, brushing the duck with the glaze every 5-7 minutes until golden brown.

In restaurants, I serve this dish with a sauce of duck bones, spices, and unroasted coffee beans, which gives the sauce a peculiar oriental flavor. Spices can be varied to taste. This duck is very good with a side dish of boiled lentils or regular mashed potatoes.

Dried duck is a wonderful dish that can be prepared at home, it can advantageously replace various cuts and sausages. If prepared correctly, it will not only be amazingly tasty, but also quite healthy, since it does not contain any preservatives and chemicals. The only preservative product that must be used when drying duck is natural salt. Thus, both adults and children can eat duck meat, and absolutely not worry about their health.

Dried Duck Breast

Ways to dry duck

• Duck dried whole.
• Dried duck fillet.

The first case turns out to be very tasty due to the fact that later you can eat the most delicious places, such as legs and wings. But in preparation it is much more difficult. And the difficulty lies in the fact that all the meat is well salted and dried. This is not easy to do, because you have to work with a large volume and there is a risk of getting a rotten product as a result. Next, the method of preparing a whole dried duck will be considered, but when choosing a recipe, you should still take into account your experience in this matter.

You should not dry-dry the whole duck if you are doing this for the first time. Firstly, if something does not work out, then a large amount of meat will be lost. Secondly, it's a little more complicated, and it's better to practice on simpler recipes. The complexity of cooking lies in choosing the optimal place for drying, which should be well ventilated, be in the shade and exclude the presence of insects near the meat.

Duck fillet is the most popular part of the duck, which is used for drying.

In cooking, you can use any number of fillets, depending on how many people the final dish is designed for. Although you can cook for the future. It is stored very well and for a long time in the refrigerator, without losing its taste, and even acquiring some zest over time.

Whole duck

In order to cook a whole duck, it must first be prepared. It will be tastier if you buy a large carcass with fat. If you purchased a domestic duck, then you need to look it over for the presence of feather residues, because it often happens that a person who plucks a duck misses a couple of feathers somewhere in hard-to-reach places, which will further spoil the appetite and appearance of the finished dish. Then the duck needs to be pitched to remove all the fine hairs from the skin.

After all preparations, the duck must be cut along the abdomen and broken in half so that it acquires a flat position. Make deep incisions all over the surface of the duck with a knife so that the meat is better salted.

Make incisions 3-5 cm long, at the same distance from each other. For salting, it is better to take a wide bowl so that the carcass fits completely into it. Sprinkle the bottom of the basin with ordinary table salt, and grate the duck itself with coarse salt. Coarse salt will allow the duck to salt slowly without it tasting too salty. Put the duck in a bowl and put oppression on top. For example, a lid from a large pot and a couple of bricks on top can serve as oppression.

Duck salting occurs within 3 days. Every day, the duck must be turned over and the liquid that flows out of it must be removed.

Homemade dry-cured beef sausage with onions!

After this time, the duck must be removed from the refrigerator and thoroughly cleaned of salt. Grate inside and out with garlic cloves and pepper. Take parchment paper and wrap the duck in several layers with it. Secure the paper with thread. Using the same threads, hang the duck where it will dry. It should be a dark, cool place with constant air circulation, such as a balcony. There she must spend at least two weeks. The longer the dried duck hangs, the tastier it becomes. The shelf life of such a duck can reach several years. Over time, the meat hardens, and the taste only improves.

Dried duck fillet with sea salt and cognac

Dear visitors, save this article on social networks. We publish very useful articles that will help you in your business. Share! Click!

Duck fillet must be cleaned of fat and skin and leave only lean meat. Wash the fillet in cold running water, then pat dry with a towel.

Fillet can be salted in a small saucepan, deep plate or plastic container. At the bottom of the container, you need to pour pepper and coarse sea salt and add a few tablespoons of cognac to give a piquant taste and aroma to the meat. Lay the fillet on top and cover it with a mixture of herbs, sea salt and your favorite spices. If the meat is laid out on a plate, then it must be tightly wrapped with cling film - two or three layers. If this is a container with a lid, then just close it tightly.

Salting of meat occurs within 12 hours. It is very convenient to salt the fillet in the evening and put it in the refrigerator for the whole night. If it lies in the refrigerator a little more, then it's okay, the meat will only become more saturated with the aromas of spices. The duck is also dried according to this recipe in the refrigerator for 12 hours. To do this, the duck must be removed and cleaned of salt and spices, wrapped in gauze and sent to the refrigerator for the specified time.

Homemade smoked ham!

According to this recipe, dried duck cooks faster than usual, so you can make it on the eve of the holiday. Thus, it turns out a good cut to the table and a snack for drinking at home.

Dried duck with orange juice

Such a dried duck is cooked with skin and subcutaneous fat. Combined with the orange aroma, the flavor is incredible. In order to prepare such an original appetizer, you need to take duck fillet and make an incision on the skin. The depth of the cuts should be no more than a centimeter, and the length should be 2-3 cm. Then the skin should also be well pitched, washed in cool water and dried.

Orange cut into slices. In order to process a couple of pieces of medium-sized duck fillet, half an orange will be enough. Put the meat in a deep plate and squeeze orange juice with pulp onto it with your hands. Then coat the breasts with orange juice and leave in the refrigerator for a couple of hours. Wipe the marinated meat with a paper towel and can be salted.

In addition to the usual salting composition, sugar will be present here.

Its amount is added to salt in a ratio of 1:3. Salt, sugar and spices are mixed in a separate bowl. Divide the salt into three equal parts. One part of them must be poured onto the bottom of the container in which the meat will be salted. With the second part, rub the fillet well, paying special attention to the cuts on the skin. Put the fillet in a container, and fill it with a third part of the salt.

The meat must be salted under the lid for 3 days. Then it must be washed well from salt, rubbed with dry adjika and garlic. Wrap in several layers of clean gauze and hang to dry in a dark, cool and well-ventilated place until done. And the meat will be ready in 2-3 weeks, depending on the thickness of the pieces.

Dried duck - "Hunter's Dream"

The thicker the fillet, the longer it needs to be cured. When the dried duck is completely ready, it can be removed from the cheesecloth and stored in the refrigerator for a very long time.

Duck meat cured with lemon and mint

This is a very original recipe that you should definitely try for a change. This meat goes very well with both white and red wine. So, duck fillet must be separated from all bones, skin and fat. Wash and dry. The meat is rubbed on all sides with ordinary table salt and put in the refrigerator for a couple of days.

Salted meat must be carefully rid of all the salt, but without washing it in water. It is best to remove the salt with a soft, natural cloth. Wrap the meat in parchment and hang to dry for one month. You can stand a little longer so that the meat dries well.

At this stage, the duck is ready to eat. But an important twist remains. It must be grated with lemon zest and dry chopped mint and put in the refrigerator for a day so that the meat absorbs all the flavor. Lemon and mint should not be removed before serving, the remnants of such a seasoning will only enhance the piquancy.

No matter how the dried duck is cooked, it will be an excellent snack. When preparing this dish, the main thing is to first salt the meat well, and then send it to dry. The temperature during drying of meat should not exceed 15 degrees. In this case, direct sunlight must be avoided. The darker the place, the better. But at the same time there must be constant air circulation. Therefore, those who live in an apartment usually allocate space for meat on the balcony, hiding it from the sun. For residents of the private sector, finding a place to dry is much easier. This may be a gazebo, an unused garage, or a designated area in the yard.

As a result, the meat should be dry and elastic. Dried meat changes its color and becomes much darker than regular raw meat. This is exactly the effect you want to achieve in the end. You can use any combination of your favorite spices. Every time you make a duck, you can try new recipes, combine them, look for the best taste for yourself.

And some secrets...

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 crunch, clicking not of their own free will;
• pain during or after exercise;
• inflammation in the joints and swelling;
• causeless and sometimes unbearable aching pain in the joints ...

Now answer the question: does it suit you? Can such pain be endured? And how much money have you already "leaked" for 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.

Video: Dried duck breast

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 required time cooking.

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 of 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 weather, the 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. Especially good for boiling wild duck before smoking, as it has a coarser meat that has a specific smell.

Article rating: