Smoked Duck Peking Style
Based on classic Peking duck: the duck is rubbed with an aromatic five-spice soy mixture, air-dried and then hot-smoked for a lacquer-like shiny skin. Drying the skin is crucial for the characteristic crispiness. Smoking replaces traditional oven roasting and adds extra smoky notes.
Ingredients(for 1 kg)
Instructions
Preparation and blanching
20 minutesPat duck dry thoroughly inside and out. Pour boiling water evenly over the entire skin – the skin contracts and the pores open. Pat dry again thoroughly.
Rubbing and drying
12-24 hoursMix five-spice powder, salt, garlic and ginger powder with soy sauce and rice wine vinegar. Rub duck inside and out. Let dry on a rack in the refrigerator uncovered for 12-24 hours.
Glazing
15 minutesGently warm maltose syrup until liquid. Brush duck evenly with it. Let dry for 15 minutes, then apply a second coat. Preheat smoker to 140-160 °C.
Hot smoking
2-3 hoursPlace duck on the grate, breast side up. Smoke with cherry and plum wood. After 90 minutes, glaze thinly once more. Smoke until core temperature 74-77 °C (thigh). Skin should be deep mahogany colored and lacquer-like shiny.
Resting and carving
15 minutesRemove duck from smoker and rest uncovered for 15 minutes – do not cover so the skin stays crispy. Slice thinly and serve traditionally with pancakes, spring onions and hoisin sauce.
Pro Tip
Pour boiling water over the duck skin and pat dry well before applying the spice paste – this opens the pores and helps the skin dry faster and become crispier.
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