Wow, today there will be something with something!
They had long wanted to try to cook a duck, as Stalik Khankishiev does this. Description of the process here and here.
In general, I report — it is unrealistically tasty!
So, we buy a duck. The original recipe uses French breasts in vacuum packaging, but it was not possible to find it for acceptable money.
As a result, we went to the market and bought a whole frozen carcass. It turned out, honestly, very curly — and the breasts tried and the legs with the wings were fired (according to the same recipe, by the way), and from the remains and offal, the gaps were also welded!
All we need, you see in this photo:
Here we have:
- Duck, breast with skin, 4 pcs.
- Cognac, 100 ml
- Black pepper
- Salt
The breasts, we shade with a knife (only to cut the skin), salt, pepper.
We pour cognac and leave in a cool place to pickle for an hour.
While the duck is pickled, the coals are kocogarim, free the middle of the barbecue and pour into the center a handful of any chip for smoking (after a little soil).
We string the duck on the skewers and hang down the skin. Fat will drain and fried, forming a crunchy crust.
Fry to readiness, while Shamples do not turn over! The duck will reach so well — and the skin will be crispy and the meat ready.
We load the legs and wings remaining from the duck into the grate and fry the second portion, and along the way we will also make a side dish-weld the potatoes until half a coin (10-12 minutes) and also for skewers:
Bon appetit!
