Smoked Duck in Molasses
Main Dishes | European cuisine
⏳ Time
1 hour + 12 hours
🥕 Ingredients
4
🍽️ Servings
8
Description
For the plain pancakes: vegetable oil – 2 tablespoons, 1.5 cups (200 g) flour. Scald the flour with 4 tablespoons of boiling water, knead into a soft dough. Roll into a sausage shape about 5 cm thick, dust with flour, and cut. Flatten the pieces with your palm, grease with oil, and press together with the greased sides facing inward. Roll out the flatbreads and bake them in a dry skillet on both sides.
Ingredients
- Light Molasses - 10.6 oz
- Duck - 1 piece
- Soy Sauce - 1 fl oz
- Scallions - 1 bunch
Step by Step guide
Step 1
Clean the duck from any remnants, gut it, and rinse with cold boiled water. Pat it dry inside, remove the tail, rinse in salted water, and dry thoroughly.
Step 2
Hang the prepared duck by the neck on a hook. Pour boiling water over it, drizzle with barley molasses, and leave it in a well-ventilated area for 12 hours.
Step 3
The next day, pour molasses over the duck again, and smoke it for 30–45 minutes. During this time, turn the duck, remove it from the oven twice, and hold it over the fire for one minute to brown the underside.
Step 4
Remove the finished duck from the hook and drain the liquid that has formed during smoking.
Step 5
Slice it and arrange the slices in the center of a plate.
Step 6
Serve the duck with green onion, soy sauce, and plain pancakes.
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