Smoked duck in molasses
8 servings
60 minutes
Smoked duck in molasses is a refined dish of European cuisine that combines tender meat with the rich aroma of barley molasses. Historically, smoking was used for preserving food, but over time this method became an art that reveals multifaceted flavor nuances. The duck acquires a golden crust and a deep, slightly sweet taste complemented by the spiciness of soy sauce and the freshness of green onions. The dish pairs perfectly with fresh pancakes, creating a harmonious balance of textures. It is prepared slowly to allow the flavors to gradually penetrate the meat, making it especially juicy and appetizing. This duck will adorn any festive table with its rich flavor and elegant presentation.
1
Clean the duck from the 'stumps', gut it, rinse with cold boiled water. Wipe inside, cut off the tail, rinse in salted water, and dry it.
2
Hang the prepared duck by the neck on a hook. Pour boiling water over it, drizzle with barley molasses, and leave it for 12 hours in a room with fresh air.
- Treacle (syrup): 300 g
- Duck: 1 piece
3
The next day, coat the duck with molasses again and smoke it for 30-45 minutes. During this time, turn the duck, take it out of the oven twice, and hold it over the fire for a minute to brown the bottom part.
- Treacle (syrup): 300 g
- Duck: 1 piece
4
Remove the cooked duck from the hook and drain the liquid obtained during smoking.
5
Slice and arrange them in the center of the plate.
6
Serve green onions, soy sauce, and plain pancakes with the duck.
- Soy sauce: 50 ml
- Spring onion: 1 bunch
