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 difficult, 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.

Many poultry growing in the backyards of private sector residents require processing after slaughter. Not everything fits in freezers, some have to be stored in jars. Meat pieces are sent to the stew, and the bones are rolled into smaller cylinders or jars directly with the broth. I offer a recipe, following which it is possible to preserve pieces of poultry for up to 1 year.

We will need:

• - carcasses, keels, necks and wings of broilers;
• - 4.5 liters of water;
• - 0.5 liters of salt.

The whole process is quite simple:

1. We chop the broilers, grind them, pull out the insides, not forgetting to cut the wen over the tail of the bird.
2. Thoroughly wash the whole carcass, divide into pieces.

3. We lay out the meat in two containers: for stew and for boiling in brine.
4. We sterilize the jars, boil the lids.

5. Pour water with salt into a 7-liter saucepan, wait until it boils.
6. Lay the pieces and boil for 20 minutes.
7. At the bottom of the jar we throw bay leaf and pepper.

8. We put the meat caught from the brine into the jars, add the broth from the pan to the very top.
9. We roll up the lid with a special machine.

Important! If there is too much broth in the pan after laying the meat, then you can take it away with a cup. It will come in handy later, when there is very little brine. Thus, we process all the pieces of poultry that are not suitable for making stew. Try to chop the parts of the frame and keel finely so that they easily pass into the neck of the jar. When the time comes to cook dishes from prepared meat, you will need to salt the soup or borscht at the very end. When boiling the pieces in a saucepan, an exchange of salt will occur. The water will become salty and the meat almost bland.

Delicious, appetizing smoked duck is lovely dish for the upcoming New Year. She will be an original treat for holiday table. The guests will be delighted.

It has long become a tradition for us to have a feast. But the golden-brown bird, with an amazing smell, at the holiday, I'm sure, few people met.

But not only for the celebration will fit smoked duck. It can be used in soups, salads to get a peculiar aroma, from which saliva flows, and the taste of such dishes is simply excellent. In general, it’s worth taking a chance and smoking a bird, you definitely won’t regret the result. It will take time, but it's worth it.

I will tell you a simple recipe for smoking and salting whole duck at home.

You can smoke the duck whole, or cut into 4 parts. For smoking, any iron container with a lid is suitable. We wash the carcass well, pluck or burn it to get rid of the remnants of feathers.

Prepare:

• duck;
• 70 grams of salt;
• spices to taste;
• litere of water;
• 150 grams of fruit sawdust.

Step 1. Salt the duck.

For smoking, it is better to choose a chilled bird. This makes it easier to check the freshness of the product.

In one liter of water we dissolve 70 grams of ordinary rock salt. This is the perfect solution for salting. We take a 60 mg syringe, fill it with a saline solution, and, as the professionals say, we start squirting, that is, we dip the needle into the meat and inject the liquid.

We do such manipulations with the whole duck. We make punctures as often as possible. Thanks to this, the carcass is immediately salted. There is no need to keep it in the marinade for several days. Then rub with spices.

Step 2. The process of smoking.

We make a fire. If you are cooking in a city apartment, you can use a pressure cooker, or a regular stove.

At the bottom of the smokehouse - any iron container with a tight lid - we lay out pre-soaked wood chips of any fruit trees, they will taste better. And if you add beech or alder, then the color of the finished product will become beautiful. Then, pour a glass of water into it.

Then we put the smokehouse on a well-burning fire or stove. You can put the duck on two skewers and immerse it in a container, you can put it on a grill with special coasters. Close the lid tightly. We maintain the temperature in the smokehouse at 90-100 ° C.

The first half hour is the process of steaming, due to the evaporation of water. And after that, direct smoking begins. The meat will tan for one hour. After an hour and a half, check the meat for readiness with a toothpick. For such a large bird, one and a half to two hours is enough for cooking.

If you're cooking outdoors, don't forget to add wood to keep the fire going all the time. It should not be too large and envelop the entire smokehouse, but cooking on coals alone is also not desirable.

The moment has come, the duck has smoked. Now the bird must be well cooled in natural conditions. After that, you can serve a beautiful duck to the table or cook all kinds of other goodies from it.

Duck breasts - 2 pcs. about 300-350 grams
Coarse salt - 400 grams sea or rock salt
For drying
Freshly ground black pepper - 2 tbsp.
Ground red pepper - 2 tsp
Provence herbs - 2 tsp
Freshly ground coriander - 1 tsp
Bay leaf - 3-4 pcs. break a little.

It's been a long time since I've been craving this delicacy!
How to do at home?
Where to get duck breasts, but such that you can dry?

And finally, I thought of everything, put together a recipe for myself, ran around on an Internet, read, looked ...
Finally, a fresh duck came to me from near Smolensk ...

And so I cut the duck, found a part of the carcass called “breast” in the duck ... so there’s nothing to eat there ... each breast turned out to be 150 grams along with skin and fat ... and more fat than meat ...

And what to do now?
The desire to make a dry-cured duck breast overcame, and curiosity too!

Cooking:

1. We take duck breasts raw and fresh.

2. pour 200 grams of salt into the tray, put the breasts on the salt. Pour another 200 grams of salt on top of the breasts, level the salt. We close the bag and put it in the cold for 1-2 days.
I kept it in salt for almost 2 days.

3. The photo shows how the salt took the liquid from the meat of the breasts. Salt became wet and dirty from discharge.

4. We clean the breasts very well from salt. After salt, the meat still remains soft and plastic.

5. now we are preparing the spices for sprinkling the breasts. We collect all the spices in a bowl.

6. roll the meat very well in spices, as if we trample the spices into the meat.

7. wrap each breast in a clean bandage (gauze), prepare for storage in a cool place.

8. I hung the breasts in the refrigerator on a hook from the top shelf so that the breasts do not touch each other and there is air access to them and ventilation. When opening the refrigerator, she sniffed the meat, what and how it smells, the color of the bandage. The bandage remained clean throughout the drying time.

9. breasts sagged in my refrigerator for 10 days.
I will try…
I remove the breast, unfold the bandage, the breast is in good condition, the smell of spices, the duck fat has become yellow, the breast meat is dark in color, the meat is plastic.

10. I cut the breast - I will try!
The meat is moderately salted, spicy with spices, soft, plastic!
Good flavor of jerky!
It's just a pity that duck breasts are so small in weight and size - but still delicious!!!
It is worth cooking dry-cured duck breasts, worth it!

In the photo, sliced ​​\u200b\u200bfrom one breast, the second continues to ripen in the refrigerator.
You can make a salad with it.
For beer - that's it!

Continuation…..

Duck breast is 20 days of curing today!

She feels great and looks like this:

Dried out of course, but the taste is great!
Moderately salty, spicy - salt and beer - that's it!
To taste, close to basturma.

The next time I have goose breasts and legs, they are already salting, tomorrow I will hang them in the refrigerator
Goose breasts by weight of 340 grams, not so thin when dried.

I conclude that this method of pre-salting meat before drying is the most preferable. Meat takes as much salt as it needs, but spices to taste.

I don’t have a cellar ... that’s why my breasts (goose and turkeys) and goose legs are dried like this, in the refrigerator.

As the refrigerator door opens, everything is immediately checked and appearance, and the smell - the flight is normal!

In a week we will try the turkey breast.

This is what the turkey breast looks like today, it has darkened and tastes more like basturma - but very tasty !!! And if you add lemon...

Looking at the photo at night ... 10 days of drying have passed - the last report
Goose legs and breasts

Meat plate. In a circle - goose leg, turkey, goose breast.

The meat still needs to be dried, but what a chic color it turned out! Soft and delicious!
By the New Year will be good snack to the table, that's it!

Breast, leg, turkey

The turkey has been hanging since 21.11 and the meat is ready, you can eat it. Delicious, salty and spicy!

I constantly remember Natalya, who has the opportunity to walk past a whole goose every day and cut off a piece of it - what a yummy!!!

Bon appetit

The question is often asked, how dangerous is home-made dry-cured meat for health?

Salting and drying meat - old ways of preserving meat no chemical preservatives, removal method own juice, liquids from the meat salt and then the addition of spices.

Read in the topic, I have already described this principle more than once, and the opinion of experts on this subject and technology.

With proper observance of hygiene and manufacturing technology, nothing will happen to the meat - it has been tested on our own experience.

From the book Cooking Techniques by Sarah Labensky, James Fitzgerald

One of the ways to preserve food, especially meat. - rubbing. Salt is most often used for rubbing. Try to use no more (but no less) two teaspoons of salt for every 300 grams of meat. If you want to make its taste and aroma more saturated, you need to add spices to the salt for rubbing. Mix salt with brown sugar and add cumin, coriander, dried ginger, cinnamon, cloves, nutmeg, as well as various varieties of ground white and black peppers.

Rub the meat with salt and spices. If you took a thick piece of meat, such as a pork leg, sprinkle more salt on it.

As you already know, the surface of the meat is a favorable environment for the development of dangerous bacteria, and the preservative composition will help you prevent their occurrence. After rubbing the meat with salt and spices, leave it for 24 hours in the refrigerator in a saucepan covered with a lid. Rinse the meat the next day in cold running water. After that, wipe its surface with paper towels or a lint-free cloth.

The canning process solves two very important problems. First of all, canning foods reduces the proportion of water they contain. As the food becomes much saltier on the outside, the water begins to rise from the inside to the surface. The fact that water is always attracted to the part that has a high salt content is a scientifically proven fact. In light of the above, do not be surprised if the next morning you find water in a pot of salted meat. She is a sign that the canning was successful ...

Another result of canning is the dehydration of bacteria that are on the surface of the food. Salt and spices attract water from bacteria cells. Without water, bacteria inevitably die. Thus, after canning, your products, especially meat, can be smoked at any temperature without worrying about their own health during their subsequent use. Let's sum up a little. Products become much safer for health if they are cured by smoking.

After washing off the salt, place the food in the refrigerator again, but this time do not put them in any dishes. So their surface will lose moisture residues. Products will be covered with a shiny film. A dry surface absorbs smoke better during smoking and eliminates the development of pathogenic bacteria.

Drying is also a method of preservation. Another way to preserve food is to place it in a humid environment. salty brine, as well as drying, allows you to reduce the proportion of water in the composition of products. But, unlike dried foods, those that have been in brine may seem too wet. This is a consequence of the fact that during soaking in brine, when water is directed from the inside to the saltier surface of the products, some of the salt penetrates inside. Thus, when salted, the movement of water and salt resembles a two-way street. So in this case, more salt, and therefore more water, remains inside the products. As a result, they remain moist even when smoked. There are foods that are great for salting in brine.

Yellow sugar, honey, or molasses can be added to the saline solution. The measure of sugar depends on the weight of the salt dissolved in water and is usually equal to a quarter of it. So, if you dissolved half a kilogram of salt, then you need to add 125 g of sugar. You can put in the brine seasonings intended for pickling, which are sold in every store: garlic powder, cloves, as well as other spices to taste.

For every 300 grams of meat:
Salt 2 tsp
Brown sugar ¼ tsp

And the most the best way- buy fresh poultry and meat in the market, the freshest

Store-bought thawed meat and poultry, as well as meat long storage(in the freezer, in the store, just in the refrigerator) it is better not to use it for drying at all!

Moisture gradually comes out and the meat dries over time. It's like dry-cured sausage, it becomes dry and salty over time

Output:
- do not do much, because everything is not eaten quickly
- do not bring to a dry state, and when ready, clean in the freezer for storage. I checked it myself and use this method if something is left over or if I want dry meat.

Dried meat can be used in various dishes:
- grate on a coarse grater for salads, sprinkle on top
- thin slices in pies, pizza
- cook for jerky cabbage soup, in general, it turns out delicious, delicious! Shchi as with corned beef is obtained!
- add a little to cutlet or dumplings (very tasty!)

If the meat is very dry and slightly salty, you can pre-soak it in plain water before use.

2 comments: “Duck and goose breasts dry-cured”

A very detailed report. A lot of photos - you can immediately see what the breast turns into after time. Thanks for the recipe. It is a bit like a Kazakh recipe for duck, where the duck is completely rubbed with salt, and allowed to hang for a week, then boiled, and given as cold appetizer- the taste is amazing.

Sasha, thanks for the feedback!
I would very much like to make a whole duck, but home conditions do not allow. Therefore, I manage small, but I managed to taste the taste!))

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, fragrant can be added to the curing mixture ground pepper, 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. Dried goose can be stored in a dark, cool room for up to 3 years.

Dried duck

Everyone knows about the benefits of duck meat. Nowadays, this is a kind of delicacy, so let's cook it in an 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 cheesecloth, tie and hang to dry in a dark (but not the coolest) place.

Technics self cooking dried duck

Dried duck is a wonderful dish that can be prepared at home, it can advantageously replace various cuts and sausages. If cooked 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. Firstly, if something does not work out, then a large amount of meat will be lost. 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 very good and keeps for a long time in the refrigerator without losing its properties. palatability, 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 have purchased domestic duck, then you need to look at it for the presence of remnants of feathers, 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 appetizing 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. An oppression can serve, for example, a cover from large pot and a couple of bricks on top.

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

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 piquant taste and flavor 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.

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 cheesecloth 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 conjunction with orange flavor it tastes incredible. 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 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.

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