Boiled-smoked duck breast. Hot-smoked duck
Advertising by Sole Proprietor Danilov A. G., Taxpayer Identification Number (INN): 773386751060, erid: LjN8K4kz3
Hobbi Smoke smokers and smoke generators https://clck.ru/38R5x3
Use promo code DOBROSLAV for up to 10% off Hobbi Smoke products (except for thermal chambers)
Cooked and smoked duck breast. Hot smoked duck:
1. Trimmed duck breast - 1 kg
2. Nitrite salt - 1.8% - 18 grams
3. Sugar - 0.3% - 3 grams
4. PCH - 0.2% - 2 grams
5. Dried ginger - 0.1% - 1 gram
6. Cointreau, orange triple sec - 30 ml
7. Orange zest - 15 grams
Vacuum curing at +2°C to +4°C for 24-36 hours
Heat treatment (using my Hobbi Smoke thermal chamber as an example):
40°C - 15 minutes (sealed chamber)
50°C - 15 minutes (sealed chamber)
65°C - 15-45 minutes (inlet and outlet open) until the surface is dry and glossy
70°C - 15-16 minutes (entrance closed, exit open) - smoking
70°C - 15-20 minutes (entrance open, exit open) - ventilation + smoking setting
75°C - up to 65°C in the center of the breast (chamber is sealed) steam
70°C - control cooking for 15 minutes
cooling
Let the finished breasts rest in the refrigerator for 12 hours
Sous vide option - start with cold water, 65°C - 90 minutes, breasts in a single layer
Oven 40°C 20 minutes
50°C 20 minutes
60°C 20 minutes
75°C to 65°C in the center
When ready, dry and smoke with hot smoke, if available
Collaboration: [email protected]
Our social media pages
Telegram chat for communication https://t.me/+rbR15hgA9Rg1MWIy
Telegram with video announcements https://t.me/DOBROSLAV13vi
VKontakte https://vk.com/dobroslav13proedy
VKontakte https://vk.com/dobroslav13
YouTube channel with reviews and tastings by Dobroslav13 - edible / inedible / @dobroslav13proedy
Yandex Zen https://zen.yandex.ru/id/5c8f496a78fa...
Podcast on Yandex Music https://music.yandex.ru/album/29159286
Today I'll tell you which smokehouse to buy in 2024
#dobroslav13 #smoking #duck