Варено копченая утка.

Quick-cooked boiled smoked duck. Hot-smoked duck. Smoking is a type of heat treatment of food that imparts flavor and has a preservative effect. Smoked products are impregnated with bacteriostatic substances from smoke and partially dehydrated, greatly extending their shelf life. Substances that impart a distinctive flavor and aroma to smoked products include phenols and their derivatives, as well as certain fractions of aldehydes and resinous substances, formic and acetic acids. Types of Smoking [edit] There are cold and hot smoking, as well as quick smoking, which is similar in effect to baking. A special flavoring agent, liquid smoke, is also used to achieve the smoky effect. Hot smoking involves exposing the product to smoke at a temperature of 45–120°C for several hours until fully cooked. This is a quick and simple processing method; the products are immediately ready for consumption, making it a popular choice for home use. Cold smoking, on the other hand, involves using cooler smoke at a temperature of 19–25°C for many hours, often days. Before cold smoking, the product is usually pre-treated, such as by salting. Electric smoking is used to accelerate the effect of smoke, where particles of smoke ionized by an electric current move in a controlled manner in an electric field and settle on the surface of the product.