Smoked Duck à l'Orange

Name: Ente à l'Orange geräuchert
Total time: 4 h
Ingredients: 15 g Orangenschale getrocknet; 12 g Schwarzer Pfeffer grob gemahlen; 18 g Meersalz; 10 g Brauner Zucker; 6 g Koriandersamen gemahlen; 4 g Thymian getrocknet

Pepper CrustPoultryHot SmokingMedium4-6 hrs80-84 °C110-130 °CBeech + Orange Chunks

The French classic combination of duck and orange is enriched with a deep smoky note through smoking. An orange-pepper crust coats the meat and caramelizes during smoking into an aromatic crust. Beech wood provides a mild, balanced smoke flavor.

Ingredients(for 1 kg)

Dried orange zest15 g

Coarsely ground black pepper12 g

Sea salt18 g

Brown sugar10 g

Ground coriander seeds6 g

Dried thyme4 g

Instructions

Preparation

20 minutes

Mix all rub ingredients together. Pat the duck dry and pierce the skin multiple times with a fork so the fat can escape during smoking. Rub the duck generously inside and out with the rub.

Resting with rub

4-12 hours

Let the rubbed duck rest uncovered or loosely covered in the refrigerator so the rub can penetrate and the surface can dry slightly.

Smoking

3-4 hours

Preheat the smoker to 110-130 °C using beech and orange wood chunks. Place the duck breast-side up and smoke until an internal temperature of 80-84 °C is reached. Do not overcook to keep the meat juicy.

Resting

10 minutes

Remove the duck from the smoker and let it rest for 10 minutes. Drizzle with fresh orange zest and a splash of freshly squeezed orange juice and serve immediately.

Pro Tip

Grate your own dried orange peel and briefly toast it in a pan – this intensifies the essential oils and gives the crust a more intense flavor than store-bought dried powder.

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