Smoked Duck Leg Peking Style
Duck leg cured in classic Peking tradition and then hot smoked. The combination of five-spice powder, Shaoxing wine, and honey glaze creates a lacquer-like crust with deep smoky flavor. Cherry wood perfectly complements the sweet-savory notes of the duck meat.
Ingredients(for 1 kg)
Instructions
Marinating
12 hoursMix soy sauce, Shaoxing wine, five-spice powder, garlic, ginger, and sesame oil into a marinade. Pierce duck legs all over and coat completely in the marinade. Marinate covered in the refrigerator for at least 12 hours, turning once halfway through.
Drying
6-8 hoursRemove duck legs from marinade, pat dry, and place on a wire rack uncovered in the refrigerator. The skin must be completely dry and slightly leathery before smoking begins. Reserve the marinade.
Smoking
2-2.5 hoursSet smoker to 120-135 °C and add cherry and plum wood. Place duck legs skin-side up. After 90 minutes, brush legs thinly with liquid honey and increase temperature to 135 °C. Smoke until a core temperature of 74-76 °C is reached.
Glazing and Resting
15 minutesOnce core temperature is reached, brush legs generously with honey again and lacquer for another 5 minutes at a higher temperature (145-150 °C) until the skin is glossy and caramelized. Then rest uncovered for 10 minutes.
Pro Tip
Drying the skin in the refrigerator is crucial – only completely dry skin will become crispy during smoking. If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
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