Smoked duck (hot-smoked)
Description
The dish is prepared without unnecessary complications. If you want to know, the finished dish can be served at the table.
Instructions
- 1
Step 1
Gut the wild duck, rinse it, scald, and pluck the feathers. Then season it with coarse sea salt and freshly ground pepper, or better yet, a mixture of various peppers.
- 2
Step 2
Give the duck a "massage" so it's fully coated with pepper and salt. Let it marinate for a couple of hours if you have the opportunity.
- 3
Step 3
The smoker should be thoroughly washed and dried. Place two handfuls of alder wood chips on its bottom and spread them evenly. If you don't have wood chips, thin branches from fruit trees will work as well.
- 4
Step 4
Place a special tray on top of the wood chips to catch the duck fat during cooking. Put a rack on the tray, and place the duck carcass on the rack.
- 5
Step 5
Cover the duck with a lid and press the lid down with a stone. Place the smoker on hot coals. Smoke the duck for about forty minutes (depending on the size of the bird). Avoid any open flames. When the duck is done, remove the smoker from the coals and let it cool down together with the bird.