Dried duck breast at home recipe. Dried duck breast

07.05.2020

Dried duck breast - real delicacy, a great snack for beer or wine. Dried duck breast can be made at home, today I am sharing this recipe with you. You can also dry goose and turkey breast, 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 trouble.

Video recipe for making dried duck breast at home

Composition: 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.

Cooking jerky duck breast

Butcher 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)

Dip 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 so they brine more evenly. After a day or two, rinse the breasts from salt and wipe with a paper towel

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

After the indicated time, check the duck breasts, wipe off excess spices, slice thinly and taste. If you love more firmly - let him hang him still.

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

If you like jerky meat delicacies- you will like it, try to cook it at home, and step by step recipe with a photo will help you.

Bon Appetit!

Dried duck breast- a real delicacy, a great snack for beer or wine. Dried duck breast can be made at home, today I am sharing this 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 in order to protect yourself from trouble.

Composition... 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 - optional, dry! garlic - optional.

After the indicated time, check the duck breasts, wipe off excess spices, slice thinly and taste. If you love more firmly - let him hang him still.

If you like jerky meat delicacies - jerky pork will suit your taste, try cooking it at home, and a step-by-step recipe with a photo will help you.

Jerky - good snack for any table.
The process of its preparation is simple, but it takes a lot of time, so the best reason to start pickling is on the eve of the holidays, especially the long Christmas ones.
I suggest a recipe for jerky duck meat, but the same principle can be used to cook pork (beef or tenderloin) and beef.

Ingredients

duck fillet 2 pcs.
orange 0.5 pcs.
coarse sea salt 10-15 tbsp. l.
sugar 1 tbsp. l.
juniper (berries) 1 tsp
allspice 1 tsp
black pepper 1 tsp
dry fennel pinch
star anise 1 star
dry adjika (red and green)
laurel leaf 1 pc.
food nitrate 0.5 tsp (optional)

How to cook jerky (duck)

Take two medium duck fillets, trim off any excess fat on the skin, and squeeze 2 tbsp. tablespoons of orange juice.

To make the meat well salted, make notches on the side of the skin with a sharp knife (not deep).

Grind the spices in a mortar, prepare the salt. The amount of salt depends on the size of the fillet - it will have to completely cover the pieces of meat. Combine the salt and sugar in a separate bowl. Put some salt and spices on the bottom of a container for salting meat. You can add food nitrate to solidify the color.

Place the duck fillet in a container and cover it completely with salt.

Cover the meat with a lid and put it on salting - it will last 2-3 days. During these days, all the liquid from the meat will come out and its pieces will become dense.

Rinse salted fillets with water and dry with a napkin.

Dip the meat in spices and dry adjika, wrap it with natural cloth or gauze. Hang the salted breasts in a cool place and cook until tender.

Store jerky products in the refrigerator wrapped in paper.

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 prized in French cuisine and are very popular. You can dry the breast at home, and it's not that simple, but very simple. There is absolutely no need to master any special skills. 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 until the end of the process. it is being prepared for at least 14 days. And if you do not 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 fat 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, adjust and tweak the time the meat spends in salt to your liking. If the breast is left in salt for 12-14 hours, then it will be slightly salted. If you like more salty dishes, then increase the salting time. Among other things, only salt with ground black pepper is used for the recipe. But if you wish, you can add any set of your favorite spices. Use dried breast cut into thin slices on its own and serve on a platter. Also meat will do as one of the ingredients in any salads and cold appetizers.

Caloric content per 100 g - 176 kcal.
Servings - 1 breast
Cooking time - 15 minutes of active work, 10 hours for salting, 14 days for drying

Ingredients:

Duck breast - 1 pc.
Ground black pepper - 1-2 tsp
Salt - 100 g

Step by step preparation of dried duck breast, recipe with photo:

1. Select a convenient salting container and place half of the salt in it.

2. Peel the duck breast from excess fat and cut off the skin if desired. Rinse under running water and wipe dry with a paper towel. Place the breast in a bowl of salt.

3. Sprinkle the remaining salt over the breast. The meat should be completely covered with salt so that there are no empty spaces or 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 juiced, as shown in the photo.

5. Remove the fillets from the brine and rinse well under running water. Then dry thoroughly with a paper towel.

6. Spread black pepper over the breast on all sides. If you wish, you can season it with any spices and herbs.

7. Place the breast on a cotton cloth such as cheesecloth and wrap it in 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 is allowed to dry, the harder and denser it will become. If you want to get 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.

Dried duck is a great 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 is free of any preservatives and chemicals. The only preservative product that is necessarily 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

Drying methods for duck

Whole dried duck.
Dried duck fillet.

The first case turns out to be very tasty due to the fact that you can then 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, we will consider a method for preparing a whole dried duck, but when choosing a recipe, you should still take into account your experience in this matter.

Do not dry the whole duck if this is your first time doing it. Firstly, if something does not work out, then a large amount of meat will be lost. Secondly, it is a little more difficult, and it is better to train for more simple recipes... The complexity of cooking lies in choosing the optimal place for drying, which should be well ventilated, be in the shade and exclude insects from 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 future use. It can be stored very well in the refrigerator for a long time, without losing its taste, and even acquiring some zest over time.

Whole-dried duck

In order to cook a whole duck, you must first prepare it. It will be tastier if you buy a large carcass with fat. If you have purchased a domestic duck, then you need to look at it for the presence of feather remnants, because it often happens that a person plucking a duck misses a couple of feathers somewhere in hard-to-reach places, which will spoil the appetizing and appearance in the future. ready meal... Then the duck needs to be tarred to remove all the small hairs from the skin.

After all the preparations, the duck needs to be cut along the abdominal cavity and broken in half so that it acquires a flat position. Make deep cuts along the entire 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 bowl with ordinary table salt, and rub the duck itself with coarse salt. The coarse salt will allow the duck to slowly pickle without being too salty. Put the duck in a bowl and put oppression on top. For example, a lid from a large saucepan and a couple of bricks on top can serve as oppression.

Duck is salted 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 taken out of the refrigerator and thoroughly cleaned of salt. Rub inside and outside with garlic cloves and pepper. Take parchment paper and wrap the duck in several layers. Fasten the paper with threads. Using the same threads, hang the duck where it will wither. 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 be up to several years. Over time, the meat hardens, and the taste only improves.

Dried duck fillet with sea salt and cognac

Duck fillet should be peeled from fat and skin and only lean meat should be left. Wash the fillets in cold running water, then pat dry with a towel.

Fillets can be salted in a small saucepan, deep dish, or plastic container. At the bottom of the container, you need to pour pepper and coarse sea salt and add a few tablespoons of brandy to add 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 wrapped tightly cling film- two or three layers. If this is a container with a lid, then it is enough just to 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 overnight. If it lays in the refrigerator a little more, then it's okay, the meat will only be saturated with the aromas of spices more. Duck is also dried according to this recipe in the refrigerator for 12 hours. To do this, the duck needs to be taken out and cleaned of salt and spices, wrapped in cheesecloth 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 good cutting to the table and an appetizer to drink at home.

Dried duck with orange juice

Such dried duck is cooked along with the skin and subcutaneous fat. In combination with orange aroma, it turns out incredible taste... In order to prepare such original appetizer, you need to take the duck fillet and make an incision in the skin. The depth of the cuts should be no more than a centimeter, and the length 2-3 cm. Then the skin should also be well tarred, washed in cool water and dried.

Cut the orange into wedges. In order to process a couple of medium sized duck fillet pieces, half an orange will suffice. Put the meat in a deep plate and squeeze the orange juice with the pulp on it with your hands. Then smear the breasts orange juice and leave in the refrigerator for a couple of hours. Blot 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 1: 3 ratio. Salt, sugar and spices are mixed in a separate bowl. Divide the spicy 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, grate the fillets well, paying special attention to the incisions in the skin. Put the fillet in a container, and pour the third part of the salt into it.

The meat must be salted under the lid for 3 days. Then it must be well washed of 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 tender. 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 dried. When the dried duck is completely cooked, it can be removed from the cheesecloth and kept in the refrigerator for a very long time.

Duck meat dried with lemon and mint

This is very original recipe a must try for a change. This meat goes very well with both white and red wine. So, the duck fillet must be separated from all the bones, skin and fat. Wash and dry. The meat is rubbed on all sides with ordinary table salt and put into the refrigerator for a couple of days.

Salted meat must be carefully removed from all salt, but without rinsing it in water. It is best to remove salt with a soft, natural cloth. Wrap the meat in parchment and hang to dry for one month. You can stand a little more so that the meat dries well.

At this stage, the duck is ready to eat. But there is still an important highlight. Grate it with lemon zest and dry crushed mint and refrigerate for a day so that the meat absorbs all the aroma. Before serving, you should not remove the lemon and mint, the remnants of such a seasoning will only enhance the piquancy.

Regardless of how the dried duck is cooked, it will be a great snack. When preparing this dish, the main thing is to first salt the meat well, and then send it to dry. The temperature for curing meat should not exceed 15 degrees. In this case, be sure to exclude direct sunlight. 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 can be a gazebo, an unexploited garage, or a designated area in the yard.

As a result, the meat should be dry and elastic. The jerky changes its color and becomes much darker than regular raw jerky. This is exactly the effect that needs to be achieved in the end. In this case, you can use any combination of your favorite spices. Each time you make a duck, you can try new recipes, combine them, look for the best taste for yourself.