![]() ![]() ![]() Make sure you get a layer of salt on the underside of the duck as well. It won’t clump together like table salt or other fine salts and it is easy to sprinkle evenly on your bird. With a dry brine you do have more control over the process.įor this recipe, we coated the duck in Kosher salt which is perfect for dry-brining because of its thick texture. The salt will draw out the moisture from the meat, then over the course of brining the moisture will dissolve the salt and become a brine. You can run the risk of waterlogging your meat and it’s difficult to control the amount of salt that penetrates the meat.ĭry-brining uses the moisture that is already present in the muscle to create a brine. While traditional wet brines are still very popular, there are definitely some downsides to the process. Dry brining can yield the same results as traditional wet brine and uses up less room in the fridge. Dry brineĭry brining is the process of salting food and allowing it to rest prior to cooking. You can opt to score the skin in a checkerboard pattern with a sharp knife, this does add some wow to the final presentation. We simply used a toothpick to prick wholes all over the breast. Puncturing the skin will help the fat render and allow the skin to cook more evenly. The first step to preparing your duck for smoking is to puncture the skin on the breast. Similar to a turkey, you should anticipate about 4 hours for every pound of meat – so if you have a 6lb duck, expect it to take around 24 hours to fully defrost in the fridge. If you buy a duck that is frozen, you want to ensure that you give it a bit of time to defrost in the fridge prior to cooking. I recommend finding one between 4-6lbs, with meaty breasts, and firm skin. They have a mild flavor and are quite meaty which makes them great for roasting or smoking. Their ducks are raised in a free-to-roam, cage-free environment and they don’t use growth hormones or antibiotics. You will most commonly find whole duck and duck breast sold in stores.įor this recipe, we used a Pekin duck from Maple Leaf Farms. Like chicken, duck is sold both whole or in cuts like breast, wings, and legs. Smoked Whole Duck with Maple Bourbon Glaze. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |