Smoked duck is one of poplar menu in South Korea.
It is a similar way to make the bacon but with duck.
The bone is removed because reducing time of the smoking.
I could ask to debone the leg of duck but I didn't because the price of duck leg was reduced(I was there almost closing time) and butcher kindly offer the lamb bone on the house for K&L.
I tried to separate meat and skin but it wasn't easy.
I did my best anyway.
I put some lard between meat and skin.
You can skip this process I try to put more fat in because I am in Ketogenic diet.
Korean style smoked duck is cured in the salt only about 24 hours. It makes skin crispy. This process is not for drawing the water out from the meat, so you don't need the salt to cover the whole duck. But you might need more salt than I put it on.
(My actual plan was cooked in the oven this with the goose fat on next day.)
Kiki and Lilly enjoyed bone time very much on the evening.
The duck legs were supposed to be cured 24 hours.
In that evening, Mr.suddenly turned up with a very good beef rib-eye and lamb fillet and he kindly chargrilled the steaks. I asked him it is a possible to smoke the duck legs after he cooked the steaks. So he did with tea.
The duck legs were left around 4 hours in the smoke.
↑ Skin side.
Bone side. ↓
I choose goose fat to fry the smoked duck leg.
It was THE best duck I have ever tasted.
The process wasn't formal and properly done but it taste great.
I fried the kale after cook the duck in the pan.
And I got kale crisps for the bonus.
Lovely!
