Duck based on smoke (summer smoke)

Duck based on smoke (summer smoke)

Category: Meat dishes

Ingredients
Duck	1 carcass
Spices and condiments	3 - 4 tbsp. l.
Greens	3 bundles
Apples	3 - 4 pieces
Zucchini	1 PC
Eggplant	1 PC
Carrot	3 - 4 pieces
Tomatoes	5 - 7 pcs
Sweet pepper	1 - 2 pieces
Garlic	3 goal
Bulb onions	5 goal
Potatoes	5 - 7 pcs
Grape leaves (cabbage can be used)	7 pcs
Sun-dried tomatoes	100 g

Cooking method

• It would be more accurate to say, or rather, to call it, "Duck on the principle of smoke ... summer version." Why summer? But because everything that went into the pot - as they say, "from the swagger garden ..." Summer, in general, is in the yard. (It was at the time of preparation).
• Actually, here it is - a duck. That is, already cooked smoke. With this very duck.
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• And this is the same "smoke juice", duck-vegetable broth. I will not tire of repeating over and over again - only for the sake of him is it worth messing around and preparing this Food.
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• Well, actually, "the heroine of today's novel." Mulard duck. She has been lying in, sorry, the bins of our Motherland since 2013. You see, I’ve gotten used to the ice so much that it won’t part.
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• As a result, excuse me, dismemberment was formed, in addition to the fact that it will go for smoke, also a couple of soup sets.
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• Well, like bouillon cubes. As momentary unnecessary, I packed them and sent them back to the freezer. The time will come - they will go to the pan.
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• The first thing to do is to brown the main pieces. Put the duck breasts and thighs in a saucepan ...
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• … And on very low heat (no oil is needed, there is enough fat inside the duck), fry, brown on all sides. Slightly. So that it was beautiful.
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• Generally speaking, it is better to cook such Food in a cauldron. But it hurts a dreary one to sit at the cauldron for a long time, supporting the "candle" under it. This time a suitable company was not formed. Therefore, an oval duck was taken, but with a very thick bottom.
• I put pieces of fat with a skin on the bottom, with the calculation of the formation of cracklings, and on top you need to pour a layer of not very thickly chopped onion.
• Luca, I will note that you will need for the whole dish, about eighty percent of the weight of the duck, which will be used.
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• Put the thighs and duck breasts on the onion. Which are browned. The breasts then turned over. I put them in the "frame" so that it was beautiful.
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• About spices of the first row. I will note right away that the quantities and the set can vary, depending on tastes and preferences.
• Dry, coarsely ground paprika. I only took one spoon. In order not to sharpen too much….
• Poultry mix. There is thyme, and hot pepper, and all sorts of other things.
• And salt. Note that this is not all the salt that will go into the pot.
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• So, sprinkling the duck parts evenly, I also put the wings on top. It will not be harmful for the broth.
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• Well, these are vegetables that were found in the garden. Everything, as it was said, with "svago garden".
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• Greens. Basil, two varieties of parsley. For lovers, you can add a little cilantro. I didn't. It's not mutton all the same, duck….
• And although the greens are also their own, but I let her lie in cold water for half an hour. Promotes washing of all kinds of dust and other things, crisp on the teeth, which hides in curls - leaves.
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• There is no quince yet, so I went to "Antonovka" and picked a few apples. But here you need to be careful, excess acid will not bring any benefit. Still, August is still in the yard, although the apples are beautiful, but not fully ripe.
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• Cut the potatoes into large pieces. If you grind, then everything will creep.
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• We put the vegetables in the cauldron according to the principle - from hard to soft.
• The apples are best spread between the duck pieces. These two products will never conflict, but will help each other very much.
• I chose a small carrot, but I didn't have to cut it.
• Then potatoes and onions again.
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• And add again. Half a spoon. Here it would be better not to add a little more salt than vice versa.
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• Eggplant harvest is abundant this year. What is interesting - they grew up in the open field. I specially collected small ones. Three things - four is enough. Cut into thin circles. A centimeter - one and a half thick.
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• And a small zucchini. I decided to try it this time. Never put it down before. Cut into circles, also a centimeter - one and a half thick.
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• I won't put watermelon and melon in the pot. This is me so ... purely to boast ....
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• And put, mixed eggplant and zucchini on top of the rest of the vegetables. A little onion on top again.
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• Cut the tomatoes over a saucepan so that not a drop of juice is lost.
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• And, I could not resist, taking into account the previous "winter" experience, added sun-dried tomatoes. Although last year, but Greek. Sweet and aromatic.
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• Garlic. I didn't clean it, but I divided the head into separate teeth and distributed it between the tomatoes.
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• And, of course, sweet peppers. Cut into thin circles ...
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• ... and put on top of the whole vegetable pie. With a neat layer.
• And on top of the green pepper. No need to cut. I didn't knit bouquets either.
• I will note about seasonings and spices for vegetables. If there is a desire, some special preferences, then you can season each vegetable layer with what you like best and combine with those vegetables that you lay.
• It is also necessary to add each layer. But slightly. In order not to oversalt "in general"!
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• And then he went into the garden and picked some grape leaves. I didn’t touch the grapes. There's no need for it in the pot, and it's too early.
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• And with grape leaves, I tried harder, covered all the contents of the pan.
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• And further ..., further nothing will depend on you. We cover the container with a lid, it is best to put the load on top, and put it on the stove. First, we make a strong fire. For ten to fifteen minutes.
• As soon as it starts to crinkle in the pan, make the fire as small as possible.
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• And we walk around for two hours, smell, listen, anticipate.
• The cover is removed !!!
• Here's a picture. A FRAGRANCE !!! Here I am powerless to describe anything. This is something indescribable.
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• That's what's under the leaves. As you can see, nothing has spread, everything is beautiful and steamed. It is steamed.
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• If you spread it in portions, then try to include in each plate, in addition to the duck, all the vegetables that were in the cauldron. At least a little ... but that's it!
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• And in the lower third of the pan there will be it - smoke juice. This, I can tell you, is both fatty and aromatic, and completely vegetable - dietary ... in general, forgive me - I cannot describe this. Not enough, you know, and vocabulary and talent.
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• So, albeit a little, but so that everyone gets it.
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• And the duck? What duck? The bird steamed, stewed deeply and powerfully in the sauce. It turned out very well ... VERY !!!
• Angela for you at your meal!
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• And, if it's summer, such a hydrangea blooms in the garden. And beautiful and flavors….
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The dish is designed for

12 servings

Time for preparing:

2.5 hours

Wah! Tongue swallow

Well what can I say ... On long winter evenings, just look at this vegetable and flower happiness, and lick your lips.
But, by a happy coincidence, this very smoke is evaporating in my cartoon now. From what was. With beef.
But with a duck - it requires mandatory embodiment. Thanks for showing!

[Ikra]

Ikra, so I never would like to somehow bring you displeasure, but ... just in terms of sharing experiences. Okay?
Two meats that, in my opinion, are in no way suitable for the definition of "smoke". This is pork and beef. Is that beef shanks, and even then - not very much. This is about the same as steak lamb.
So, if you take meat, then, of course, lamb.
And from birds it is best, surprisingly, with a guinea fowl. The duck is in second place.

Ivanych, I am in ecstasy from your photos I ate, already just looking at them

All your recipes are just a miracle, and this one is a real masterpiece. I love duck very much, and with such a set of vegetables, herbs and spices ........

[Ivanych]

Good morning, dear Ivanych!!!
Sorry for the "stupid" question: can you cook the dish you presented in the oven? There is only a ceramic roaster, and it cannot be put on an open fire (there is no gas, and induction still does not see the ceramics).

Ivanych, thank you so much for another masterpiece / cute !!!

[Ivanych]

Ivanych, what are you, no problem. We share our experience here, so I am glad to any comments.
Honestly, I never even thought about a duck in smoke before your recipe. And now even from the photo I see that it is divine.

[Ivanych]

Ivanych, the recipe and description are simply gorgeous.
Am I missing or not a drop of water?
And about the oven, too, I'm waiting for an answer.

[Ivanych]

Good morning, dear Ivanych!!!
Sorry for the "stupid" question: can you cook the dish you presented in the oven? There is only a ceramic roaster, and it cannot be put on an open fire (there is no gas, and induction still does not see the ceramics).

Ivanych, thank you so much for another masterpiece / cute !!!

You can do it, but the oven is a different principle. Therefore, it is necessary to turn it on, in my opinion, heating only from below and the temperature to be selected so as not to overdry. Dymlyama - after all ... in general, its meaning is to cook Food inside the dishes just for steam, which is released inside and evaporates juices from the products, which are mixed ... etc.

[Ivanych]

cook food inside the dishes just for steam, which is released inside and evaporates juices from the products, which are mixed ... etc.

Ivanych,
Boom to try / pick up !!!

[Ivanych]

Ivanych, a poem, not a recipe! You know how to describe the process amazingly, talent !!!
And I have such a question. I bought a mularda on the market, weighing 2700 kg. I asked the seller how to distinguish a mulard carcass from a goose or an indowka. It is clear that the goose is larger, but from the Indoor? The answer was that the mulard had the end of the wing not straight, but rounded. The duck has a straight line (here you have a straight line in the photo). My bird has a rounded wing. Maybe I didn't buy a mularda?

Added Sunday 18 Dec 2016 13:54

How to distinguish an Indoor from a Mulard, please tell me, who knows?

You know, I never bothered with duck breeds when buying a carcass ...
The main thing is that it is fresh and that there is moderate fat.

Yes, they say that mulard is fatter than an Indo-woman, they have not tried it even once.
I thought you were raising ducks yourself!)))

And if I take an Indoor, it will critically affect the taste.
We have them grown on a farm nearby and geese, but I just haven't seen a duck.

And I repeat my de question, is there no water at all? Will it not burn on fire?

We grow. By the way, mulards are best. Not fatty, fleshy ...

Added Sunday December 18, 2016 2:55 PM

And if I take an Indoor, it will critically affect the taste.
We have them grown on a farm nearby and geese, but I just haven't seen a duck.

And I repeat my de question, is there no water at all? Will it not burn on fire?

I am not adding. Quite enough vegetable juices. And the taste ...? In my opinion, a properly fed duck is always delicious!

[Ivanych]

Ivanych, Thank you. There will be an Indoor. Another question of the layman. Take a boy or a girl, the taste is different?

[Ivanych]

never bothered with duck breeds when buying a carcass ...

before, too, did not bother, until a certain moment. I bought a duck, cooked it .... all in anticipation, take a bite ... and ... this is not a duck.
Now for me not ducks - Indo-duck.
I got my questions from local sellers. I love duck meat with its specific taste and smell.

Who knows, the Peking duck breed is normal, Duck?

Ivanych, kk is always a masterpiece! I want a duck!

[OlgaGera]

OlgaGera, damn it, everyone is so ambiguous. They say the duck is not very tasty, it's better just an Indo-duck. In general, I am faced with a choice. And I don't know about boy / girl either. Advise already who to buy that?))))))
It must first be soaked in a special brine like a turkey, or, as in Ivanovich's recipe, took the carcass and went and went to the fire.

[Ivanych]

Ivanych, Thank you. There will be an Indoor. Another question of the layman. Take a boy or a girl, the taste is different?

There is not much difference. At least I don't find it.

Added Sunday December 18, 2016 9:46 PM

before, too, did not bother, until a certain moment. I bought a duck, cooked it .... all in anticipation, I take a bite ... and ... it's not a duck.
Now for me not ducks - Indo-duck.
I got my questions from local sellers. I love duck meat with its specific taste and smell.

Who knows, the Peking duck breed is normal, Duck?

Ivanych, kk is always a masterpiece! I want a duck!

Beijing - very even. If its addition, after the seventieth day, then, as a rule, Peking is already overgrown with fat. So - you have to look.

Added Sunday December 18, 2016 9:47 PM

OlgaGera, damn it, everyone is so ambiguous. They say the duck is not very tasty, it's better just an Indo-duck. In general, I am faced with a choice. And I don't know about boy / girl either. Advise already who to buy that?))))))
It must first be soaked in a special brine like a turkey, or, as in Ivanovich's recipe, took the carcass and went and went to the fire.

Only ... in general, as Lieutenant Myshlaevsky used to say - "achieved by exercise." Everyone has different tastes. Try to understand what you need.

[Ivanych]

Ivanych, You are just lovely! Thank you very much from the bottom of my heart for such soulful recipes, for the experience - this is such a warm "aftertaste" after them, as if communicating with relatives or good neighbors!

Thank you. Good neighbors for the village ... no more important!

[OlgaGera]

OlgaGera, damn it, everyone is so ambiguous. They say the duck is not very tasty, it's better just an Indo-duck. In general, I am faced with a choice. And I don't know about boy / girl either. Advise already who to buy that?))))))
It must first be soaked in a special brine like a turkey, or, as in Ivanovich's recipe, took the carcass and went and went to the fire.

Damn, girls ... Indo-girls have nothing to do with turkeys. They have an outgrowth at the base of the beak, like corals on a turkey, hence the Indoor. But this is not a hybrid and in general is not genetically related in any way to turkeys. This is a real duck. Muscovy duck. Do not invent yourself and do not suggest "bit off, but this is not a duck." This is just a real duck. Ancient, like mammoth tusks))). But mulards are broilers from ducks. There are chicken broilers, there are duck broilers. Cross (i.e. the fruit of crossing of two breeds / breeding lines). So a mulard is a cross between a Peking duck and a musky duck (yes, that same Indo-duck). Cross - because it does not transmit itself in the offspring. As F1 hybrids in floriculture.
Everyone's tastes are different, of course, so just try and figure out how you will taste better. Personally, I want less fat. Therefore, it is the muski (musky ducks) that interest me most of all))).
Not everyone loves broilers. For example, chicken meat is immature, mutant rapidly growing meat (slaughter age 45-60 days !!!). The breed bird grows to this size for six months. Now imagine the difference in meat. But the taste and color, as they say ...

Added Sunday December 18, 2016 10:23 PM

Ivanych,

Sorry, I couldn't resist. But as a poultry farmer, you will understand me))). Me too. You just need to get the rooster to defrost))).

[Scarecrow]

Scarecrow, Natasha, thanks for the educational program, I learned a lot!

[Nata]

Nata, Scarecrow, I am not a poultry farmer, alas I am an eater. Indo-woman is not my meat. About which I spoke, and I don't buy them anymore. I eat it once a year, and I just want the duck to taste, not in appearance.

I bought a duck! Frozen duckling 1800 weighing. I have never seen or eaten. A farm near Moscow grows.
I am morally preparing for incarnation. But what other breeds we have, I don't know. The gender is also incomprehensible, but it doesn't matter.
For the future, tell me how much weight you need to take a duck?

Good. Just proportion the amount of vegetables to the weight of the duck. Exclusively as your intuition tells you.

[Ivanych]

Ivanych, Thank you. But I have already managed to stipulate that the duck is not tasty and fatty and smells. God! They say you need to add a lot of spices. In general, in fear. For me, it is so skinny, narrow and not fleshy, and I don't see fat on it, in comparison with a chicken carcass.But I never ate it. How not to be disappointed so that I want it delicious.
It is clear that the husband will eat (and where will he go), but I think the duck should be delicious.
And another question about the remains of the carcass. You have set them aside for broth. Is it necessary to cut them off? And then will they make a full-fledged broth? Or are they mixed with something in broth?

Added on Thursday, 22 Dec 2016 8:56 PM

Scarecrow, thanks a lot for the duck analysis.

hmm ... firstly, if you don’t try, you don’t know who is right and who is not. And to listen to advisers ... I would not.
and the answer to the second question is here:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=410342.0

[Ivanych]

Ivanych, and how much weight is this your mulard? Well, I can compare a carcass and a set of vegetables. And my duck is old, but round)))))

Somewhere about three kilos. And the amount of vegetables ... there is room for your addictions. The only thing is tomatoes. In order not to over-acidify.

[myself]

I have already been discussed,

With this - don't give a single piece!
Make myself smoke - that's so fragrant, flowing with delicious juices, disintegrating in the mouth into the sweetest-most delicate molecules. There is, rumbling, moaning and rolling his eyes with bliss, and not to share with anyone !!!!
The rest, especially "reluctant" to fry dull cutlets with purchased pasta, as punishment))))

There is nothing more delicious than farm duck, lovingly and properly cooked. One such way Ivanych and showed us. Enjoy))))

... fry dull cutlets with purchased pasta, as punishment)))) ...

Very, by the way, humane ...

[Ivanych]

Ivanych, well, we're not some kind of evil ...
And I'm still thinking, what to put on top, instead of grape leaves? We can't do cabbage. Probably, I use the green part of the leek, just as a lid, then I'll remove it.

If there are no leaves, and cabbage is not allowed, then do not put anything. A tight-fitting lid is needed. And the leaves are not necessary.

[Ivanych]

Ivanych,: hi: the recipe is cool, I took out a duck to defrost.
Only summer vegetables, of course not the same as now. You can use frozen zucchini and replace the eggplant with sauerkraut ??? Does a duck like sauerkraut or buy eggplants ???

[Ikra]

Ikra, Thank you! And then my colleagues fooled me. Goose, they said, it is better to take a goose. A. There is such a horse 7-9 kilo. I can't eat that.
Ivanych, well, well, well ..... eprst, apparently bought a chick)))))) 1500-1800 there were birds, well, I took it to 1580. Skinny? Or is weight not important here? I'm getting ready, and mentally as well
Tell us about the birds. Goose. Duck. Turkey. A hen. Quail. Brief educational program. It's probably better even for you to single out your own topic, euis it impossible here. You are so interesting!

[Bast1nda]

Bast1nda, I have domestic ducks, also about 2 kg. But I took it from a friend, she buys them in April, and by the fall she builds everyone, so they are young, and their meat is juicy and not very fatty. Duck, cooked properly, delicious !!!!

[Jouravl]

Jouravland how to get rid of fat. Everyone writes bold, bold. But there is no fat on it, not that. Or is he some kind of cunning. How to remove fat?

[Jouravl]

Jouravland how to get rid of fat. Everyone writes bold, bold. But there is no fat on it, not that. Or is he some kind of cunning. How to remove fat?

What for??? If it is not visible and does not hang in clusters? There are many options for cooking duck, you can bake it in the oven on a baking sheet with oranges, apples, cranberries, sauerkraut, which is more to your taste. After all, it is the fat that makes the meat juicy and tasty. Here is Ivanich's recipe with a lot of vegetables, I can already imagine how delicious it is !!!! The duck has an extraordinary aroma and loves sour fruits and vegetables. Last year I made Vysotskaya's recipe with cherries, I didn't like it, it's very sweet, she's too much with sugar in the recipe.
And in this recipe, Ivanitch just puts skins with fat on the bottom to melt the fat, because we cook on the stove. I want to try cooking tomorrow, especially since my duck is not an orphan
It is possible in the oven, but these are other recipes, they are here on the forum, take a look.

two weeks ago I cooked duck legs, again according to Vysotskaya's recipe with peanut sauce, the same did not work, the duck and nuts turned out to be too heavy for us ... and the chili pepper jam is what we need

[Ivanych]

Ivanych, I report,
At the bottom I put the skins, onions and all such a little sauerkraut with cranberries, fried the duck

Next, onions, potatoes, carrots and again a layer of duck, frozen zucchini on top, peppers, sun-dried tomatoes

Then I remembered pickled lemons and fresh tomatoes, chili peppers, and added.
Seasonings include special seasonings for duck, thyme, juniper, sumac, Svan salt.
And now everything is ready

Yes, it turned out to be such a delicious winter dish, more likely all the same men's food. sour could have been added more, but the apples are all sweet, so the cabbage helped out! Very satisfying. Nothing else is needed except a glass of dry red wine

Thanks for the recipe!

[Jouravl]

Jouravl, Nadia, merci! I will do as I said Ivanych, the recipe is proven and it seems to me not complicated. I already thought there was some kind of internal fat)))))
The vegetables I have are only some of the frozen ones. Will it go? Zucchini with washers, cauliflower, frozen.

Added Saturday 24 Dec 2016 06:42 PM

Ivanych, so cool! I'll go read and get inspired!

In December ... Summer smoke ...

Monsieur, you are a culinary sadist, or an executor ...

[Jouravl]

Jouravl,, it turned out richly !!! With sauerkraut plus cranberries - the idea is very interesting. I'll have to try. Thank you.

Added Saturday 24 Dec 2016 08:33 PM

Bast1nda, cauliflower? But this is not for everybody, as it seems to me ...

Added Saturday 24 Dec 2016 08:34 PM

Kapet, did not even think. Chessword. You see, the girls came up with something.

[Ivanych]

Ivanych, question. I have a kalega (they gave it, I don't know what it is, but like a turnip!), You can get it here. Not frozen. Or not nat her.

I do not know where to use it, it is healthy and I did not eat it. Help.

I do not know. But it's better not to risk it - eat like this. Or with salad.

Help me please!
I don't know what topic to ask. Duckling. There is an old duralumin from the times of the USSR. Is it possible in it? or get confused by buying pig iron? Kukmarovskys are all aluminum or they are coated. You can take cast iron on the market, I'm going to drive it. Or you can cook the duck in an old duralumin, a relative has it and they give it to me. Please advise.

[Bast1nda]

Bast1nda, I'm not afraid of "slippers", so I will say so. No newfangled gadget is better than the old one, more beautiful - maybe, but in terms of functionality and quality of metal - the old Soviet one will give a hundred points in advance. Take from a relative, cook with joy, everything will turn out in the best possible way.
I think the author of the topic will support me, but the main thing in smoke is not to rush. Let yourself languish longer, and it will only get better.

[Bast1nda]

Bast1nda, unambiguously - cast iron. But, if it is not there, then it can be made in luminous. The main thing is not to overheat. Perhaps let the divider be put if the gas. Or put a gasket if an electric stove.

[Ivanych]

Ivanych, Ikra, Thank you!
A relative of duralumin (an aluminum alloy of some kind, apparently, it is simply undesirable to store the product in them) is old, that is, not cast iron. But I'll try in it, how did the entire Soviet Union cook in them and nothing))))) Something like that

🔗

Then I'll buy a cast iron one, but first I'll figure out which one, otherwise we have a lot of China. I will not buy in a hurry now. In general, the duck is already thawing)))))