Dried duck is an excellent appetizer that is a good alternative cold cuts and sausages. The dish turns out not only tasty, but also healthy. After all, during preparation there is no need for heat treatment or the use of preservatives. Let's find out how to properly make dried duck at home by looking at several proven recipes.

Drying whole poultry

How is a whole dried duck prepared? The recipe requires preliminary preparation of the product. First, you should tar the bird. This will remove small hairs from the skin. Having coped with the task, carefully cut the duck along the peritoneum, and then break it in half. Lay the workpiece flat. Using a sharp knife, make deep cuts across the entire surface of the bird, which will allow the meat to be salted better. The cuts should be 3-5 cm apart.

Prepare a wide bowl that will accommodate the carcass. Sprinkle the bottom generously with salt. Rub the duck with it. Place the bird in a container. Place the lid on top of the carcass. Place the load in the form of a weight or a heavy stone. Place the product in the refrigerator. Let the duck salt thoroughly for 2-3 days. Remove the weight daily, turn the bird over, and drain any liquid that has accumulated at the bottom of the bowl.

After the above time has passed, remove the duck from the refrigerator. Wipe the carcass well, removing excess salt. Generously rub the inside of the bird with garlic and sprinkle with pepper. Try to season all the cuts on the carcass. Then wrap the duck in several layers of parchment paper. Securely secure the material using thread wrap.

Hang the carcass in a cool, dark room with good air circulation. For example, you can leave the bird to reach condition on the balcony or under a canopy. The main thing is that the product is not exposed to direct sun rays. Dried duck should remain in these conditions for a week. Over time, the meat will become saturated with salt and spices. The product will harden somewhat. Cooked poultry should also be stored in the refrigerator to prevent it from spoiling.

Dried duck breasts

Place the duck in the freezer for several hours. When time will pass, cut the breast into thin slices. Rub the product on all sides with coarse salt. Place the preparation back into the refrigerator for a day. Rinse the breasts under running water and then pat dry with paper towels.

In a mortar, grind a teaspoon each of black pepper, dried garlic, fennel, paprika, and bay leaf. Rub the meat with the resulting seasoning mixture. Wrap the product in several layers of gauze. Leave the breasts to dry in a cool room. After a few days, the meat will darken and become denser. Unfold the cheesecloth and wipe the dried duck well again to remove excess spices. Store the finished snack in the refrigerator.

Before use, cut the product into thin slices. Serve snacks with beer and others alcoholic drinks By at will. It is advisable to eat the breasts within a few weeks. After all, over time, the meat will harden more and more.

with mint and lemon

Dried duck can be prepared according to the original recipe using mint and lemon as seasonings. Remove skin and fat from the carcass. Carefully separate the fillet from the bones. Rinse the meat under running water and dry. Rub the product on all sides with kitchen salt. Place the preparation in the refrigerator for several days.

Wipe the salt off the meat with paper napkins. Wrap the duck in parchment and leave to dry in a cool place for two weeks. At the end of the specified period, unwrap the package. Rub the meat thoroughly with pre-chopped mint and lemon zest. Place in the refrigerator for a day, which will allow the bird to soak well. When serving an appetizer to the table, do not remove the remaining seasonings to obtain a more piquant taste.

Finally

As you can see, preparing the dish is not difficult. It is important to thoroughly soak the meat with salt and spices. According to technology requirements, the product must be dried at a temperature of no more than +15 °C without access to direct sunlight. Leave the bird to ripen in a dark place with constant air circulation.

So, I bring to your attention a simple, but very long recipe for preparing the perfect snack for a foamy drink.
Wash fresh duck legs and trim off excess fat (it can then be used to fry pilaf, for example).

Dry it properly paper towels and let it dry completely for 20-30 minutes on a plate, turning it over a couple of times.

Sprinkle the bottom of the container generously with coarse salt (you can also add a little freshly ground black pepper).

Ideally, you need a glass container with a tight-fitting lid.

We don’t skimp on salt; we add plenty of salt. You need to salt it properly, try to coat all 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 the minimum.
It is advisable to drain the resulting liquid every 12 hours, or you can simply change the salt completely.

You can understand that a duck has been salted very simply - it becomes dense and elastic.
Now you need to thoroughly 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 don’t like too much saltiness, you can leave it in the water for 12 hours.

After soaking, dry it again with towels and let it dry for 20-30 minutes on a plate, turning it over a couple of times.

Now the spices, I tried different variants and realized that I liked a simple set of spices - freshly ground black pepper as a base, coriander and paprika for color, and red pepper for heat. You can take a ready-made mixture, such as hops-suneli or any other, the main thing is that the composition should not contain SALT.

Mix. You can steam them with boiling water until they become a paste, but then it will take longer to dry.

Sprinkle generously and coat the duck with spices in two batches.

We tie it with nylon or cotton thread.

And for two days we hang it to dry near a window open for ventilation, not on the sunny side.

Spices fall off the duck and after a while a couple of drops of fat may drip, so I make a hanger out of foil so as not to wash the floors.

After two days, we remove the duck from the window and wrap it in clean cotton cloth; you can, of course, use gauze, but it sticks a lot 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, of course you don’t have to wait, but eat it right away, but the taste will be just salted duck in spices. For an ideal taste, the meat must undergo certain fermentation processes, that is, the meat must ripen.
After two weeks, remove the spices from the duck and cut it into pieces.

Can be stored in the refrigerator in cotton fabric for another month.
Bon appetit.

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 200 rub.

Friends, today we are preparing unusual recipe- Homemade dried duck breast. – a real miracle: vitamins, proteins, micro- and macroelements, and low calorie content (only 156 Kcal per 100 g). At the same time, it is nutritious and satisfying. It is prepared with potatoes, rice, vegetables...

Dishes with duck breast are especially appreciated and popular. Among them is a recipe for dried duck breast. This is a real delicacy that you can make yourself at home. If you cook it correctly, you will get not only tasty meat, but also healthy meat, since it does not contain preservatives or chemical additives. The only preservative is natural salt. Therefore, dried duck meat can be consumed by absolutely everyone without worrying about health.

Dried duck breast is perfect on its own with a frothy beer, a glass of wine, or simply a delicious cut into... festive table. It can be used to prepare salads, sandwiches, canapés, etc. Drying breast meat is very simple and does not require any special skills. The main thing is to have patience and wait a certain amount of time, and it will take quite a bit, about 2 weeks.

By this recipe You can dry not only duck breast, but also goose, turkey or chicken. The only difference is in the time of salting and drying, because... The size of the meat pieces is different.

Let's see how to cook dried duck breast - the recipe for the whole process is accompanied step by step photos graphs.

• Duck breast – 2 pcs. (weight about 250 g)
• Salt – 250-300 g
• Mixture of ground peppers – 1 tbsp. l.

How to cook air-dried duck breast

1. Wash the breasts and dry them with a paper towel. Remove the skin with the fat layer.
   You can do this at will. If you leave it, the finished breast will look more impressive when served. However, keep in mind that the skin contains a lot of fat and cholesterol, so if you want to get more dietary product, then it is better to remove the skin.
   

   If the bird is old, it may have a specific smell. Young carcasses do not have it, so I recommend choosing milk ducks.

   If you get a mature bird, you can get rid of the smell as follows. Soak the breast in milk or sprinkle it with vodka or cognac. Leave the piece to soak for half an hour and then cook it according to the recipe.

2. Let's select a convenient form for pickling and pour half a portion of salt onto its bottom.
   
3. Place the duck breasts on a layer of salt.
   
4. Sprinkle them with the remaining salt so that the meat is covered with salt on all sides.
   
5. Leave it to salt in the refrigerator for a day.
   This time needs to be adjusted to your taste. To keep the meat lightly salted, leave it in salt for 12-14 hours; if you like it salty, then leave it for 24 hours.
6. Remove the breasts from the salt mixture and wash them well. Dry it dry with a paper towel and leave it in the open air for half an hour so that the meat dries well. Then coat it on all sides with a mixture of freshly ground pepper or regular ground black pepper.
   
7. Wrap the breasts in gauze or any other cotton cloth and put them in the refrigerator for 2 weeks.
   Or you can hang it in the cellar or on the balcony at a temperature of about 6 degrees.
   

   If you want the meat to be denser, then keep it for 3-4 weeks; if you like soft meat, keep it for 7-10 days.

Keep the cooked duck breast in the refrigerator covered with parchment paper. It can be stored for a long time, up to a month. Just keep in mind that the longer it sits, the denser the meat will become.

We didn’t have it stale, the meat turned out to be extremely tasty, if you haven’t tried such a delicacy yet, I strongly suggest you make dried duck breasts!
Bon appetit!

Look at other recipes for dishes with poultry:

Dried duck breast- a real delicacy, an excellent snack for beer or wine. Dried duck breast can be prepared at home, today I am sharing such a recipe with you. You can dry goose and turkey breasts; with chicken you need to tinker a little longer, since you need to salt it not for a day, but for 2-3 days, in order to protect yourself from troubles.

Video recipe for making dried duck breast at home

Compound: duck breast - 2 pcs, coarse salt - 4-5 tbsp, thyme - 1 tsp, Bay leaf- 1-2 pieces, ground black and red pepper - 1 tsp, cognac - 1 tbsp - optional, dry! garlic - optional.

Preparing 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 them in a tray and put them in the refrigerator for a day. Turn the breasts a couple of times to ensure they brown evenly. After a day or two, rinse the salt off the breasts and wipe with a paper towel.

Grind all the seasonings in a mortar, add a spoonful of cognac if desired and roll the breasts in this mixture on all sides. Then wrap the duck breasts in clean two or three layers of gauze and hang them to dry in a ventilated, cool room for 5-6 days.

After the specified time, check the duck breasts, wipe off any excess spices, slice thinly and taste. If you love me more firmly, let them hang you again.

Wrap dried duck breasts in clean paper and store in the refrigerator.

If you like dried meat delicacies, you will like it, try cooking it at home, and a step-by-step recipe with photos will help you.

Bon appetit!