How to smoke a domestic duck. Smoked duck at home. Smoking poultry: hot and cold

So, duck. An attempt, nothing more, to try to master the smoking process.
This is the result...

There are many recipes, or rather recommendations for smoking poultry and duck. From completely simple to incredibly sophisticated. More precisely, not so much fancy, but vaguely and complexly described. And at the same time, from these descriptions, complicated, in my opinion, simply from ignorance of the subject, simple things are not clear. For example, the recommendation is to smoke poultry for 10 - 12 hours with a two-stage temperature change. First, keep it at 50 - 70 degrees for 5 - 6 hours, and then..., but it’s still not clear how to smoke it. "Hot" or... In general, as in most “culinary wisdom” sources, these recipes ... “take 100 grams of beef, pepper and salt to taste, and fry yourself a steak” and, of course, it is strictly necessary, a beautiful photograph of a piece of fried meat.
But! Some useful and interesting information was nevertheless collected and..., but judge for yourself whether it is worth taking note of something.
I’ll just repeat, excuse me, I’ll tell you everything in some detail. Precisely because, if suddenly “who needs it”, then not everyone is a powerful specialist in cooking and ... in general, I hope that the details will be useful.
So, let's take the duck.

And cut out the tail too. This is the part that is, so to speak, opposite the neck.

Then we cut the carcass in half. On the keel, so to speak. Or along. This is more familiar to some.

If you noticed, when cutting the duck, I cut off the edges everywhere. Skin with fat.
We cut each half, along the border of the ribs, into the breast and thigh.

There is no need to cut out the wing from the thoracic part and the leg from the femoral part.

But, I repeat, trim the edges. There will be enough fat without them - I guarantee you that.
This is how the winged breast turns out.

And a thigh with a mastalyzhka.

Actually, here are the main four parts of the carcass that will be used.

I butchered two carcasses. Here's what's in store.
I note that the tails and necks with collar were also left for smoking. Eating them, of course, will be... very fatty, but for cooking, like in soup or hodgepodge, it will be very harmless.

For salting meat, I prepared this mixture. A teaspoon of coarse salt per kilo of duck is just a mixture of herbs. There's thyme, oregano, rosemary. And a mixture of peppers. Paprika, black, white fragrant, a little spicy red. These seasonings and spices, their quantity and set - to taste. And mix well.

Then sprinkle each piece of duck with this mixture and, dare I say it, lightly coat it. Not by rubbing the pickling mixture hard, but rather by distributing it evenly. But without fanaticism.

Place in a saucepan. Between the layers of meat and on top, it’s a good idea to sprinkle the same salty mixture afterwards.

And in the refrigerator. Or a cellar. This is who has what. About twelve o'clock. There is no need for oppression.
And then... Fill with water. To cover the contents - nothing more.

Bring to a boil. There is no need to remove the foam. The broth is not the main thing here.

After…. However, one remark should still be added.
Sources clearly explain the meaning of this process by saying that it is necessary to boil the subcutaneous fat from bird parts. I agree here. Look at the resulting broth, so to speak. Its saturation is very, very impressive.

Again - the duration of the process. Somewhere they recommend bringing it to a boil and removing the pan from the heat. Somewhere I advise you to cook for about fifteen to half an hour. I let it bubble for about twenty minutes. Still, this is my first experience and how the smoking of meat will go, I don’t know yet.

Remove the pan from the heat and set to cool. I had to put a weight on top to prevent the duck from coming out.

Once it cools down, take the bird pieces out of the pan and... I put them in a colander so that the water drains and the pieces dry a little.

Of course, it would be better to hang it, but..., in general, it somehow didn’t work out.

We charge the smokehouse. A couple of handfuls of apple chips and just a little cherry chips. For fragrance. On top there is a tray that protects sawdust from fat and other secreted juices.

Place the duck skin side down on the grill. So that there is room for the pieces.

The pieces are quite voluminous, but the legs - the folds of the lattice - are not very good. And so that the upper grill would not rest on sooty pieces of meat, I placed these stands under the upper grill.

And the upper grid no longer lies on... however, this has already been said.

Close the lid and the box on the fire. Not very strong, but still a fire. Although, still, closer to well-hot coals.

After about twenty minutes, open the lid for a couple of minutes to ventilate, or rather release steam. There is no need for excess moisture.

And then I kept the smokehouse on low heat for another forty minutes. So... a little more than a candle. He threw up the wood chips.

Then I let the coals... almost go out.
And this is what happened.

Hmmm... Juicy. Those. there was no drought. Already good. The meat cannot be called fatty, although there is quite a lot of subcutaneous fat left. And, if without vodka, then it will still be difficult for the body to process it. Although, if, as I already said, you cook soup or make hodgepodge with duck, then it is quite applicable. But! Dark sediment, especially from the skin, for example, around the neck areas, must be removed. Whatever one may say, it adds a bitterness.
But, in general, the experience was positive. Quite.
An angel to you at your meal!

And a couple of practical comments - conclusions.
1. You need to cook it. But no more than five minutes after boiling. While it cools, the subcutaneous fat will still melt to the same extent as with a longer bubbling of the broth. Longer boiling has no practical benefit.
2. Wood chips. Based on the shown volume of the bookmark and the smokehouse itself. A little more than a third and a little less than half of an ordinary faceted glass. Regardless of the composition, in terms of wood species. Optimally, in my opinion, two thirds would be apple, the rest... I would put cherry and alder in half. Put more... you can see for yourself what happened.
3. Heating temperature and cooking time. No comments here. Everything will work out correctly if, I repeat, there is enough wood chips. The duck will bake and acquire aroma and spirituality.

Alexey Mitrokhin

A A

Hot and cold smoked duck looks festive and rich on a banquet table. The quality of the finished bird depends on high-quality raw materials, good wood smoking materials, and a properly selected smoking regime.

In the article you will find everything about how to properly smoke a duck at home using hot or cold smoking.

To make high-quality smoked products at home, it is advisable not to choose frozen raw materials. After defrosting, the taste quality decreases, too much moisture is released, and the skin becomes tasteless. If you still have to smoke a frozen duck, then you need to dry it well.

Important! It is unacceptable to use meat of questionable freshness for smoking. If you smell spoilage, mustiness, mold, or if the surface is slippery, do not buy such meat.

Preparing the ducks

To prepare a duck for smoking, it is freed from excess fat, otherwise at elevated temperatures it will melt and leak out. Check that the insides have been removed well, and if necessary, clean them.

During processing, the neck and outer part of the wing are cut off. The tail wen can be trimmed; it is not used for food.

Feather stumps are removed using tweezers or a sharp knife.

Wood materials for smoking

To prepare hot or cold smoked duck at home, hardwoods are chosen, since using conifers produces products with a bitter taste and smell of resin. The pieces of wood must be uniform in size - either wood chips, or shavings, or sawdust. You should not mix them, since their smoke temperatures are different; they should smolder, not burn. You can add branches of cherry, plum, apricot, lemon, juniper. For smoking duck, it is good to use alder and bird cherry sawdust.

Important! In order for the smoke to be thick and rich, the wood materials must be slightly damp. Dry wood chips produce acrid smoke. Chips that are too wet will produce soot that will make the product dirty.

Some housewives add stinging nettle, juniper berries, laurel, onion peels, mint, heather, sage, and oregano to traditional materials so that the products absorb the specific aromas of berries and herbs along with the smoke.

Ambassador

You can marinate domestic duck for smoking using dry, wet or a combination method.

Dry salting

Treated carcasses are rubbed with salt and black pepper inside and out. You can add sugar (2 g per 1 kg of poultry), Kenyan pepper, marjoram, thyme, and basil to the curing mixture. Place the bird in a non-oxidizing container (you can use enamel buckets, stainless steel pans, wooden barrels), sprinkle with salt and leave in the cold for 5-6 days.

Turn over at least once a day. The salted carcasses are washed with water, placed on napkins, blotted off the moisture and hung to dry for 5-10 hours. This method is used to cook duck according to both hot and cold smoked recipes.

Wet Ambassador

Brine recipe for cooking smoked duck (per 1 liter of water):

salt – 100 g;
black peppercorns 8-10 pcs.;
allspice – 4-5 pcs.;
barberry – 10 pcs.;
bay leaf – 3-4 pcs.

To calculate how much water is needed for this recipe, place ducks prepared for home smoking in a bowl, fill them with water so that the carcasses are completely covered, and measure how much liquid is required for this.

Pour the required amount of water into a bowl, add salt, bay leaf, black pepper and allspice, and barberry berries. Bring to a boil, let stand for 3 minutes. For duck, you can add Kenyan pepper.

The resulting brine for smoking is cooled to room temperature and filtered.

Pour over the poultry, press the carcasses under pressure and leave at a temperature of 2-4 °C for 4 days. Remove from brine and wash. The bird must be wiped dry, for which it is placed on napkins and blotted to remove excess moisture. Hang in the air to dry the carcasses thoroughly. Leave for 5-10 hours. You can speed up the process using a fan.

Combined Ambassador

This ambassador is used in the warm season. The duck is rubbed with salt inside and out and left in the cold at a temperature of 2-4 °C for 2-3 days. Salted carcasses are poured with prepared, cooled and strained brine and left for another two days, placing the container with the product in the refrigerator. Wash and dry.

Smoking poultry

Smoking is based on processing raw materials with hot air and smoke. You can cook hot or cold smoked duck in a homemade smokehouse or a store-bought one with a smoke generator. This does not affect the quality of smoked meats. If you do everything according to the rules, you will get a tasty product in any case.

Cold smoking

To marinate duck for cold smoking, use any of the described methods.

Prepared carcasses are placed in the smokehouse on grates or hung on rods with hooks. Wood chips are loaded into the smoke generator. Light it on fire and direct the smoke into the processing chamber. Smoked at a temperature of 25-35 ° C from 24 hours to 3 days, depending on the size.

You can reduce the smoking time by increasing the temperature to 40 °C. Then the bird will be ready in 8-10 hours.

But cold-smoked duck tastes better when it is “simmered” for a longer time at a low temperature. It should slowly come to readiness.

Finished carcasses are hung in a well-ventilated place without direct sunlight so that the bird is well saturated with smoking products, so that the meat ripens, acquires a delicate taste and aroma, and the pungent smell of smoking disappears.

Hot smoking

You can marinate duck for hot smoking using any of the described methods.

Chips, shavings or sawdust are placed in the smokehouse, covered with a tray for fat that drains during cooking, and installed in the upper part of the grate or rods.

Poultry carcasses are placed on racks or hung, leaving gaps of at least 1 cm between them.

Important! If the carcasses are placed close to each other, the side surface will remain unsmoked, and the duck will not turn out rosy and golden.

Close the lid tightly. Heat the chamber to the desired temperature.

Smoking is carried out in 2 stages. At the first stage, the smoke and air in the chamber are heated to 80 ° C and held for 1 hour. Then the heat is lowered and smoked at a temperature of about 40 ° C for 3.5-4 hours, depending on the size of the bird. It is advisable to turn the carcasses up and down several times during the smoking process so that the meat is evenly smoked.

You can use the semi-hot smoking method. Throughout the smoking process the same temperature is maintained – 50-60 °C. Cooking time this way is 4 hours. A bird prepared in this way will greatly delight you with its taste.

Smoking on the stove

You can hot smoke duck in your apartment on the stove. If you properly organize heating and smoke removal, the process will be simple and will not take much time. The advantage of cooking in an apartment is that you can easily regulate the temperature by increasing or decreasing the heat on the stove. Regardless of whether it is electric or gas, reducing or increasing the temperature here is much easier than adding wood to the fire.

The prepared smokehouse is filled with wood chips, placed on the burner and smoked in the same way as in the fresh air. An important difference between smoking in an apartment is that the smoke must be directed correctly, otherwise very soon the entire room will be filled with it and it will be impossible to breathe. To do this, smokehouses usually have a groove around the lid - water is poured into it, thereby sealing the device with a water seal and preventing hot air from escaping from the cracks. Now the smoke will only come out of the small tube that all smokehouses are equipped with - it needs to be directed into the hood or simply out the window.

Organizing cold smoking in an apartment is not much more difficult. It will be easy to regulate the temperature by reducing the heat on the stove. The only thing that will cause inconvenience is a rather voluminous smokehouse, which, due to its bulkiness, will take up a significant part of the kitchen work space. Moreover, cold smoking takes much longer than hot smoking, which will interfere with the routine cooking process. Typically a smoke generator is used for such purposes. The smoke itself, as in the case of the hot processing method, must be vented out the window or hood.

Advice! Do not forget to clean and wash the smokehouse after each smoking, as fat and soot containing carcinogenic substances settle on the walls. During the next smoking they will settle on the food.

The readiness of smoked duck at home is determined by the dry golden crust on the product, the elastic consistency of the muscles and the clear juice on the cut.

After smoking, the carcasses are left to mature for several hours. Smoking products penetrate into thicker layers. The pungent aroma of smoking disappears and the quality of the products improves.

Boiled-smoked duck

To get softer and juicier meat, prepare boiled-smoked duck. The bird is pre-boiled with the addition of salt and spices (black and allspice pepper, bay leaf) for 30-40 minutes. The carcasses are removed from the broth, cooled and dried. Each duck is wrapped in cheesecloth to maintain its shape. Smoke at 60 °C for an hour. Leave in air for several hours.

Smoked duck breast

You can smoke individual parts of the duck. We offer a recipe for smoked duck breast:

duck breasts – 2 pcs.;
water – 1 l;
salt – 100 g;
sugar – 50 g;
rice – ½ cup;
green tea (infusion) – 1 pinch.

The breasts are freed from bones. Using a sharp knife, make cross cuts on the skin.

A brine is prepared from water, salt and sugar. Immerse the breasts for 1-2 hours. Remove and dry with napkins.

Combine wood chips with rice and dry green tea, stir. Foil is placed at the bottom of the smokehouse and prepared wood chips are laid out on it. Cover with a tray. Install grates and place duck breasts on them. Cover with a lid and leave for 2 hours. According to this smoking recipe, the temperature in the smokehouse is maintained within 60 °C. After cooking, the hot smoked duck is kept until completely cooled and cut crosswise into slices.

Feeding features

Duck prepared according to the cold or hot smoked recipe is served both cold and heated.

For smoked duck, you can prepare a side dish of boiled or baked potatoes or steamed rice. Served with spicy or sweet tomato sauce.

To store smoked meats, you need to put them in a cold place and keep them at a temperature of 2-4 °C.

The duck on the festive table looks very appetizing and elegant. The aroma of smoking and unique taste will not leave anyone indifferent.

So, duck again. This time an attempt, nothing more, to try to master the smoking process. This is the result...

Ingredients for “Boiled and smoked duck”:

— 1 PC
(composition and quantity - adjust to taste) - 3 tbsp. l.
(Proportional to the weight of the duck. At the rate of 1 teaspoon of coarse salt per kilo of duck)

Cooking time: 120 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Boiled-Smoked Duck”:

There are many recipes, or rather recommendations for smoking poultry - duck. From completely simple to incredibly sophisticated. More precisely, not so much fancy, but vaguely and complexly described. And at the same time, from these descriptions, complicated, in my opinion, simply from ignorance of the subject, simple things are not clear. For example, the recommendation is to smoke poultry for 10–12 hours with a two-stage temperature change. First, keep it at 50–70 degrees for 5–6 hours, and then..., but it’s still not clear how to smoke it. "Hot" or... In general, as in most “culinary wisdom” sources, these recipes ... “take 100 grams of beef, pepper and salt to taste, and fry yourself a steak” and, of course, it is strictly necessary, a beautiful photograph of a piece of fried meat.
But! Some useful and interesting information was nevertheless collected and... however, judge for yourself whether it’s worth taking note of.
I’ll just repeat, excuse me, I’ll tell you everything in some detail. Precisely because, if suddenly “who needs it”, then not everyone is a powerful specialist in cooking and ... in general, I hope that the details will be useful.
So, let's take the duck.

Where do we get it? I took it from the freezer. The harvest, sorry, is from last year. They are our home. Looking ahead, I’ll note. Even though we..., in general, we harvested them on the seventieth day, as recommended, from hatching, but we still put a lot of fat into the birds. So I don’t recommend using supermarket ducks for smoking. And although there is now on sale the so-called. “Peking” (in the sense of breed) ducks, but... in general they differ little from “non-Piking” ducks. So, go to the market and choose ones that have less fat in the carcasses.
I'll tell you in detail how I cut it. The first step is to remove the neck with the collar area.
And cut out the tail too. This is the part that is, so to speak, opposite the neck.
Then we cut the carcass in half. On the keel, so to speak. Or along. This is more familiar to some.
If you noticed, when cutting the duck, I cut off the edges everywhere. Skin with fat.
We cut each half, along the border of the ribs, into the breast and thigh.
There is no need to cut out the wing from the thoracic part and the leg from the femoral part.
But, I repeat, trim the edges. There will be enough fat without them - I guarantee you that.
Actually, here are the main four parts of the carcass that will be used.

And mix well.

Then sprinkle each piece of duck with this mixture and, dare I say it, massage it slightly. Not by rubbing the pickling mixture hard, but rather by distributing it evenly. But without fanaticism.

Place in a saucepan. Between the layers of meat and on top, it’s a good idea to sprinkle the same salty mixture afterwards.

And in the refrigerator. Or a cellar. This is who has what. About twelve o'clock. There is no need for oppression.
And then…. Fill with water. To cover the contents - nothing more.
I added a couple of bay leaves and peppers. Fragrant and black. You can, of course, also add some roots, celery, parsley, but this is not for everybody.

Bring to a boil. There is no need to remove the foam. The broth is not the main thing here.

Once it cools down, take the bird pieces out of the pan and... I put them in a colander so that the water drains and the pieces dry a little.

Of course, it would be better to hang it, but..., in general, it somehow didn’t work out.
We charge the smokehouse. A couple of handfuls of apple chips and just a little cherry chips. For fragrance. On top there is a tray that protects sawdust from fat and other secreted juices.

Place the duck skin side down on the grill. So that there is space between the pieces.

Close the lid and the box on the fire. Not very strong, but still a fire. Although, still, closer to well-hot coals.

Let's try!

Hmmm... Juicy. That is, there was no drought. Already good. The meat cannot be called fatty, although there is quite a lot of subcutaneous fat left. And, if without vodka, then it will still be difficult for the body to process it. Although, if, as I already said, you cook soup or make hodgepodge with duck, then it is quite applicable. But! Dark sediment, especially from the skin, for example, around the neck areas, must be removed. Whatever one may say, it adds a bitterness.
But, in general, the experience was positive. Quite.
An angel to you at your meal!

And a couple of practical comments – conclusions.
It needs to be cooked. But no more than five minutes after boiling. While it cools, the subcutaneous fat will still melt to the same extent as with a longer bubbling of the broth. Longer boiling has no practical benefit.
Woodchips. Based on the shown volume of the bookmark and the smokehouse itself. A little more than a third and a little less than half of an ordinary faceted glass. Regardless of the composition, in terms of wood species. Optimally, in my opinion, two thirds would be apple, the rest... I would put cherry and alder in half. Put more... you can see for yourself what happened.
Heating temperature and cooking time. No comments here. Everything will work out correctly if, I repeat, there is enough wood chips. The duck will bake and acquire aroma and spirituality.

To begin with, a somewhat unpleasant, but very important procedure. You take a duck, cut off the head, and express the blood. It is better for a woman to give primacy to a man in this matter, and in general I would like to note that, in general, smoking is a male activity. After which we scald the carcass with boiling water and pluck it. It needs to be carefully gutted. Then we leave it for a day for the meat to ripen. You don’t have to put it in the refrigerator, but simply leave it on the kitchen counter, under a clean towel.

Marinade for hot smoked duck

Marinade: prepare a pan, pour in enough water so that the duck “drowns” in it, you can measure it (put the duck in the water and pull it out). Place the pan on the fire and add 30 grams into boiling water. for 1 liter of water, and 20 g. For 1 liter of sugar. Add spicy herbs. We do not add chemicals! Boil for 10 minutes over low heat. After the marinade has cooled, pour it over the duck. Remember, she must “drown.” We put a load on top and put it in the refrigerator for three days. After which you need to take out the carcass, let it dry, and then rub it with spices again.

How long to smoke hot smoked duck

We hang the duck in the smokehouse. Firewood should already be prepared (any fruit trees), preferably an apple tree. We light the stove and be sure to monitor the temperature, from 60 to 80 degrees. The meat will end up raw and bloody near the bones if the temperature in the middle of the duck does not reach 75 degrees. The first 3 hours the temperature is -60 degrees, one hour – 70, and another hour – 80. Adjust to your smokehouse. Then the work is over, you rest, he will do everything himself!

Smoking duck video

While your duck is being smoked, watch the video. Incredibly tasty duck is cooked using the semi-hot smoking method.

Duck in Chinese

A mixture of spices is used for smoking. You will need fennel seeds, star anise, cassia bark, Sichuan pepper and cloves. Some ingredients can be excluded; immediately before use, grind the ingredients in a mortar and mix with coarse salt and sugar. Roll pieces of meat in the resulting mixture, wrap in cling film, and refrigerate for 12 hours. Then smoke under normal conditions.

Oriental cinnamon duck

Mix 2 tablespoons of ground cinnamon, 120 g of salt, 25 g of sugar. Make cuts on the back of the carcasses and rub with the mixture. Prepare a marinade from 200 ml apple cider vinegar, 130 g salt, add two clove buds. Boil for five minutes, cool, strain, pour over the bird placed in a container. Put the press on for 4 hours. Dry the carcasses, smoke, wrapped in thick paper or parchment, for three hours.

Boiled smoked hazel grouse

Hazel grouse: five large carcasses;
Cinnamon powder: three grams;
Water: three and a half liters;
Coriander: a couple of grams of grains;
Ginger powder: two grams;
Red pepper powder: five grams;
Bay leaf: two pieces;
Salt: two hundred and fifty grams.

Prepare the bird: wash, place in a deep bowl and cover with salt, cover with cold water and leave overnight. In the morning, wash the hazel grouse in cool water. Dry each carcass with a paper towel. After which, cut it in half, gut it, and remove the films.
Prepare the brine.
Pour water into the pan, put it on high heat and bring it to a boil. Add salt, add cinnamon, add coriander and ginger, pepper. Place bay leaves in water. Turn off the fire. Let the brine brew, time: fifteen minutes.
One by one, lower the halves of the carcasses into this solution. Hold each for fifteen minutes. Next, each half of the hazel grouse should be dried with a napkin. And then the halves can be smoked.
After wet salting, hazel grouse are hot smoked. Smoke for at least one hour. Immediately after smoking, hazel grouse must be eaten, since a product prepared by the boiled-smoked method cannot be stored for a long time.

Smoked duck on a holiday table is a wonderful treat for guests. But can you prepare a dish so that its taste will be remembered for a long time? The problem is that duck has a specific smell and taste; to get rid of it, you need to properly marinate the meat before smoking. the site offers several marinade recipes that will help make the duck tasty, juicy and aromatic.

Marinade for smoking duck pieces

Take salt, pepper, garlic, cloves, cinnamon, sugar, lemon juice, garlic and bay leaf. Heat the water, add all the ingredients except lemon juice and boil for 2-3 minutes. Add lemon juice after turning off the heat. Let the marinade cool slightly and pour it over the pieces of duck carcass.

Ingredients for marinade (per 1 kg of meat):

1 l. water;
1 tbsp. l. Sahara;
100 g salt;
a pinch of pepper;
a few bay leaves;
½ tbsp. lemon juice;
cinnamon and cloves to taste.

Garlic can be minced and added to the marinade, or cut into pieces of duck and placed in the slits.

Marinate the meat under pressure for 3 days. Let the marinade drain before putting it in the smoker.

Ginger marinade ➤ for cold smoking duck carcass

Duck tastes great when combined with ginger and juniper berries. Pay attention to the excellent marinade recipe that game lovers have been using for many years. We recommend soaking the whole carcass in this brine.

Ingredients for marinade (for a medium-sized duck carcass):

700 ml. water;
3 tbsp. l. table vinegar;
½ tbsp. l. salt;
2 cloves of garlic;
2-3 pcs. bay leaf;
1 tbsp. l. Sahara;
½ tsp. ginger;
½ tsp. cinnamon;
5-6 pcs. dried juniper berries;
2-3 pcs. peppercorns.

Boil water, chop ginger and garlic, add all ingredients to hot water, let it brew for 2-3 minutes. Pour the marinade over the duck and refrigerate for 48 hours.