Smoked duck

Not many bird lovers like the taste of duck meat, as it is believed to give a little shade. In fact, perhaps it is, only with the right preparation this product is revealed from a completely unexpected side. Duck meat is a peculiar but very satisfying product, while there are quite a few options for cooking it.

First of all, the duck is fried, boiled or baked, both cut into pieces and whole. However, whatever heat treatment method you choose, remember that the main thing in this matter is not to dry out the meat. So that it does not lose its juiciness and tenderness, during the cooking process, periodically water the carcass with fat flowing from it. In addition, make sure that the cooking time does not exceed the prescribed time, otherwise as a result, the finished duck dish will be dry and the meat will be tough.

There is another way to prepare a delicious dish from this bird - smoked duck. For smoking, as a rule, a lean duck of meat breed is taken. The bird carcass plucks and cleans, the neck and wings are cut to the first joint. Often, the duck is cut along the back, the meat is separated from the chest bone and spine, and the rest of the bones are removed. This is the perfect smoked duck option, with everything completely edible.

However, mostly smoked chicken is made whole with the bones. The carcass is preliminarily sprinkled with salt and spices. A spice mix is perfect for smoking duck. Then the duck is wrapped in gauze, tied with twine and suspended. After smoking cold smoke for a given time, the finished smoked duck can be stored in a cool place, as can the smoked sausages.

Smoked duck with a blush crust and delicate meat is not only an excellent component for all kinds of snacks and salads. It tastes delicious on its own, thanks to the rich taste of rather dark, fatty meat and the pleasant aroma of smoked meats. In addition, the beneficial properties of duck meat are also known. In particular, duck is considered an excellent source of protein, folic acid salts, vitamins of group B, A, K and E. Thanks to smoking, all these wonderful substances are preserved in meat for a long time, while not only its nutritional content is not lost, but also taste characteristics.