How to salt a duck for the winter for withering

Surely everyone has tried dried poultry at least once in their life. This is an incomparable delicacy, and it seems incredibly difficult to prepare such a dish. I hasten to reassure you - it is very simple. To cook dried duck, you just need to salt it properly.

Ingredients: salt, spices, duck
Time to bookmark: Whole year

Salting a duck for drying is no different from salting fish and meat. Except that the set of spices used is a little different.

Any duck, domestic, store-bought, or wild, is suitable for salting. The only problem is the excessive fat content of domestic duck. You may need to brine it a little longer, or remove some of the fat. Wild duck has very strong skin, and several cuts should be made on it before salting.

Cut the duck: remove feathers and tar small hairs over an open fire. Remove the giblets and wash the carcass thoroughly inside and out. Dry the duck with a towel and you can start salting.

First you need to rub the duck with spices. Pepper, cardamom, rosemary, bay leaf, dried garlic, etc. are suitable for this.

Mix all the spices and thoroughly rub the duck carcass inside and out. Next, you need to choose a container in which the duck will be salted. You can salt the duck in a vessel with high sides, or in a small bucket. Spread the salt over the bowl in a layer of at least 1 cm. Place the duck on this salt, back down, and rub it thoroughly with salt. It's a bit like a massage, so there won't be any difficulties.Don't forget to fill the inside of the duck with salt, this is very important so that it doesn't go rotten.

Now you need to completely cover the duck with salt. That’s right, in a bucket or vessel there should be a mountain of salt that will completely hide the duck.

Place the container with the duck in the refrigerator on the bottom shelf until tomorrow. Tomorrow we need to check whether the salt has crumbled, and whether this mountain needs to be corrected?

On average, store-bought duck is salted for 3-4 days. You will see that the duck has lost some weight, the salt has changed color and has become moist. This means that the duck has been salted enough and can be sent for drying. The salted duck doesn't look very attractive, but you shouldn't pay attention to that.