Smoked Hoisin Duck
Smoked hoisin duck combines the robust umami depth of hoisin sauce with the aromatic smoke flavor of apple and cherry wood. A multi-layer glaze is applied during smoking to create a lacquer-like, caramelized coating. The meat remains exceptionally juicy through the gentle smoking process.
Ingredients(for 1 kg)
Instructions
Preparation and marinating
6-12 hoursMix all ingredients into a smooth glaze. Set aside two-thirds of the glaze for smoking. Rub the duck inside and out with the remaining third, seal in a bag and marinate in the refrigerator for at least 6 hours.
Smoking with first glaze
2 hoursPreheat the smoker to 110-130 °C with apple and cherry wood. Place the duck and smoke for 1 hour. Then brush with the first layer of the remaining glaze and smoke for another 1 hour.
Continued smoking with second and third glaze
1.5-2.5 hoursApply the second layer of glaze and smoke for another 60-90 minutes. When the internal temperature reaches 75 °C, apply the final glaze layer and finish smoking to an internal temperature of 80-84 °C.
Resting
10-15 minutesRemove the finished duck from the smoker and let it rest uncovered for 10-15 minutes so the glaze sets and the juices redistribute evenly. Serve garnished with toasted sesame seeds.
Pro Tip
Apply the glaze in three layers: after the first hour, after two hours and 20 minutes before the end. This creates a deep lacquered surface without burning the sugar-containing glaze.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.