The Best Hot Smoking Duck From Chef скачать в хорошем качестве

The Best Hot Smoking Duck From Chef

Aromatic smoked duck with deep, rich taste. How I prepare the perfect smoked duck—step by step. From brining with aromatic spices to proper drying and smoking for a deep, rich flavor. A foolproof method for tender, flavorful meat with the perfect smoky crust. Watch and enjoy! Recipe • 1 carrot, • 3 leek, • 2 regular onion, • 3 heads of garlic, • rosemary, thyme • 30 g of salt • 3 g of black peppercorns, • 1 g of cloves, • 5 g of garlic powder, • 5 g of smoked paprika, • 4–5 bay leaves, • 5 g of apple cider vinegar, • 10 g of honey. Add 2 liters of water to the pot. Bring the brine to a boil, then simmer for 3–4 minutes. Let it cool completely (placing it outside in the snow works well if it’s winter). Submerge the duck completely in the cooled brine and let it marinate for 24 hours. After brining, remove the duck and dip it into hot water (60–70 °C) for a 5 minutes. Pat it dry, wrap it in cheesecloth, and hang it for 24 hours. The cheesecloth prevents bitterness from smoking and allows the smoke to absorb evenly. Smoke at 150 °C for 2.5 hours. 00:00 In this video 00:16 Preparing the brine 02:15 Marinating the duck 02:50 Drying the duck 07:10 Starting to smoke the duck 07:55 Taking the duck out of the smoker 09:01 Carving the duck #chefathome72 #cheftips #smokedduck #duckrecipe #smokingmeat #brining #bbq #homecooking #flavorful #tendermeat #foodlover #cookingathome #gourmet #meatlover #perfectsmoke #duck #chefathome #welcometomykitchen #cheftips #comfortfood #recipe #food #cooking #easyrecipes #homemadefood