Serving Size 4 oz, for a 3-4 lb duck
Prep Time 24 hours
Cook Time 3-4 hours
Smoking Wood: Oak, Cherry
Smoker Temp: 250
Rest Time 10 minutes
- Dry Brine: 1 ½ tsp salt
- One 5 lb duck, gizzards and inner cavity fat removed
- 3 tbsp Chinese 5 Spice powder
- 2 tbsp smoked sugar Or brown sugar
- ½ tbsp fresh ground pepper
- 1 teaspoon smoked sea salt
- On a bird that has been patted dry with a paper towel, rub it all over with the 1.5 tsp sea salt and let it sit uncovered in the refrigerator overnight- this will help the skin become more crispy when smoking.
- Next, poke holes in the skin of the duck being careful not to puncture the meat (this is so the fat can render out), and rub the spice paste all over the duck.
- Smoke the duck at 250 degrees until the internal temp reads 130 degrees in the breast with an internal read thermometer. To achieve crispy skin, grill the duck on 400 degrees or place under a broiler for 5 minutes, being careful not to overcook, removing the duck from the oven or grill once the internal read thermometer reads 135 internal degrees.
- Let rest a few minutes and serve immediately.
I like to pair duck with heart roasted root vegetables and an arugula salad. And, of course, it goes well with anything Asian inspired!
- Category: American, Asian
Keywords: smoked duck, smoked teal, Chines 5 Spice Duck, smoked duck recipe, how to smoke duck