Smoked Peking Duck

Name: Peking-Ente geräuchert
Total time: 10 h
Ingredients: 60 ml Sojasauce (hell); 40 g Honig; 30 ml Reiswein (Shaoxing); 5 g Fünf-Gewürze-Pulver; 4 g Ingwer gemahlen; 4 g Knoblauchpulver; 25 g Maltose (alternativ Ahornsirup)

GlazePoultryHot SmokingHard10-14 hrs82-85 °C120-140 °CCherry + Apple

The classic Peking duck is glazed with a honey-soy mixture and then hot smoked. The crispy lacquered skin and juicy meat are achieved through multi-hour drying before smoking. Cherry wood lends a pleasant sweetness to the meat.

Ingredients(for 1 kg)

Light soy sauce60 ml

Honey40 g

Shaoxing rice wine30 ml

Five spice powder5 g

Ground ginger4 g

Garlic powder4 g

Maltose (or maple syrup)25 g

Instructions

Marinating

24 hours

Mix all ingredients into a glaze. Rub the duck inside and out, seal in a bag and marinate in the refrigerator for 24 hours.

Drying

6-8 hours

Remove the duck from the marinade, pat dry and hang vertically. Dry at room temperature or with a fan for 6-8 hours until the skin is dry and slightly glossy.

Smoking

3-4 hours

Set the smoker to 120-140 °C with cherry and apple wood. Place the duck breast-side up and smoke until an internal temperature of 82-85 °C is reached. Brush once with the remaining glaze during the last 30 minutes.

Resting

15 minutes

Remove the duck from the smoker and rest uncovered for 15 minutes so the skin stays crispy and the juices redistribute.

Pro Tip

After marinating, hang the duck vertically and point a fan at it. This drying of the skin is crucial for the typical crispy Peking skin.

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