Fresh pumpkin is ideal for preparing unusual dishes. She can...
Publication 2017-11-03 Liked 12 Views 17675 Talk...
So I bring to your attention a simple, but very long recipe for making the perfect snack for a foamy drink.
Wash fresh duck legs and cut off excess fat (it can then be used for frying pilaf, for example).
We dry it properly with paper towels and let it dry completely for 20-30 minutes on a plate, turning it over a couple of times.
Plentifully fill the bottom of the container with coarse salt (you can also pepper a little with freshly ground black pepper).
Ideally, you need a glass container with a tight-fitting lid.
We do not regret salt, we fall asleep abundantly. You need to salt it properly, try to smear all the folds and cavities with salt.
Now we put the container in the refrigerator for 24-36 hours, depending on the size of the legs, but a day is a minimum.
It is advisable to drain the resulting liquid every 12 hours, or you can simply completely change the salt.
You can understand that the duck is salted very simply - it becomes dense and elastic.
Now you need to properly rinse the legs under cold running water, ideally from a filter, and then soak for 5-6 hours in clean water, changing it every 2-3 hours. If you do not like very salty, you can leave it in water for 12 hours.
After soaking, dry again with towels and let dry for 20-30 minutes on a plate, turning over a couple of times.
Now the spices, I've tried different options and found that I like a simple set of spices - Black pepper as a base, coriander and paprika for color, and red pepper for spiciness. You can take a ready-made mixture, for example, suneli hops or any other, the main thing in the composition should not be SALT.
We mix. You can steam them with boiling water until gruel, but then it will take longer to dry.
We fall asleep abundantly and coat the duck with spices in two passes.
We tie with a nylon or cotton thread.
And for two days we hang it to dry by a window open for ventilation, not on the sunny side.
Spices pour from the duck and after a while a couple of drops of fat can drip, so I make a foil suspension so as not to wash the floors.
After two days, we remove the duck from the window and wrap it in a clean cotton cloth, you can of course take gauze, but it sticks strongly and the hairs get stuck in the duck.
And now the most difficult thing - you need to put the duck in the refrigerator for 2 weeks, you can certainly not wait, but eat right away, but the taste will be just salted duck in spices. For the perfect taste, certain fermentation processes must go through the meat, that is, the meat must ripen.
After two weeks, we clean the duck from spices and cut it.
Can be stored in the refrigerator in cotton cloth for another month.
Enjoy your meal.
Time for preparing: PT01H00M 1 hour
Approximate cost per serving: 200 rub.
Dried duck breast- a real delicacy, a great snack for beer or wine. Dried duck breast can be cooked at home, today I am sharing such a recipe with you. You can also dry goose and turkey breast, you need to tinker with chicken a little longer, since you need to salt it not for a day, but for 2-3 days to protect yourself from trouble.
Video recipe for cooking dried duck breast at home
Compound: duck breast - 2 pcs, coarse salt - 4-5 tbsp, thyme - 1 tsp, bay leaf - 1-2 pcs, black and red ground pepper - 1 tsp, cognac - 1 tbsp. l - optional, dry! garlic - optional.
Preparation of dried duck breast
Cut the duck - cut out the breasts (leave the skin and fat), put the legs - wings in the freezer and use for another dish. Wash the breasts, wipe dry, remove the skin on the duck breasts (but this is an optional procedure)
Roll the breasts thickly in coarse salt on all sides, put in a tray and put in the refrigerator for a day. Rotate the breasts a couple of times to make them evenly brined. After a day or two, rinse the breasts from salt and wipe with a paper towel
Grind all the seasonings in a mortar, if desired, add a spoonful of cognac and roll the breasts in this sweep from all sides. Then wrap the duck breasts in clean two-three-layer gauze and hang to dry in a ventilated, cool room for 5-6 days
After the specified time, check the duck breasts, wipe off excess spices, chop thinly and try. If you love more firmly, let them hang you again.
Dried duck breasts wrap in clean paper and store in the refrigerator.
If you like cured meat delicacies - you will like it, try cooking it at home, and a step-by-step recipe with a photo will help you.
Enjoy your meal!
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
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. Pour coarsely ground pepper and sea salt on the bottom of the container 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.
Video: Dried duck breast
If you are planning a feast or you are a fan of delicious meat delicacies, pay attention to the step-by-step recipe with a photo of dried duck breast. It takes a long time to prepare, but practically does not require your participation, but the result will exceed all expectations. Video recipe.
Dried duck breast is a real delicacy and a great snack for beer or wine. Duck breast dishes are highly valued in French cuisine and are very popular. You can dry the breast at home, and this is not something that is simple, but very simple. You don't need to have any special skills at all. Any, and even a novice hostess, can cook it with her own hands without any problems. The main thing is to be patient and wait for the end of the process, because. it takes at least 14 days to prepare. And if you don’t have duck breast, then according to this recipe you can dry goose, turkey or chicken breast.
You can dry the breast, both in the skin and without it with a fatty layer. In the second case, when serving, the appetizer will be tastier and look spectacular, but also more high-calorie. This should be considered if you are on a diet. Also regulate and adjust to your taste the time spent by meat in salt. If the breast is left in salt for 12-14 hours, then it will be lightly salted. If you like more salty dishes, then increase the salting time. Among other things, only salt and black pepper are used for the recipe. But if you wish, you can add any set of your favorite spices. Use the dried breast on its own, cut into thin slices and serve on a platter. Also, meat is suitable as one of the ingredients in any salads and cold appetizers.
- Calorie content per 100 g - 176 kcal.
- Servings Per 1 Breast
- Cooking time - 15 minutes of active work, 10 hours for salting, 14 days for drying
Ingredients:
- Duck breast - 1 pc.
- Black ground pepper - 1-2 tsp
- Salt - 100 g
Step-by-step cooking of dried duck breast, recipe with photo:
1. Choose a suitable salt container and put half of the salt into it.
2. Clean the duck breast of excess fat and, if desired, cut off the skin. Rinse under running water and dry with a paper towel. Place the breast in a bowl of salt.
3. Sprinkle the breast with the remaining salt. The meat should be completely covered with salt so that there are no empty spaces and gaps. Send it to the refrigerator for 10 hours to make the breast lightly salted.
4. After this time, the meat will be salted and juice will be released, as shown in the photo.
5. Remove fillets from brine and rinse well under running water. Then dry completely with paper towels.
6. Coat the breast with black pepper on all sides. You can season it with any spices and herbs you like.
7. Put the breast on a cotton cloth, for example, on gauze, wrap it with an envelope.
8. Then keep the meat in the refrigerator for 14 days or hang it in a well-ventilated room at a temperature of no more than +8 degrees, for example, on a balcony in cool weather or in a cellar. Dried duck breast should not be exposed to direct sunlight. The longer the meat dries, the firmer and denser it will become. If you want to get a soft breast, then it is enough to withstand it for a week so that it is very dense - let it dry for a month.
See also the video recipe on how to cook dried duck breast.
