Peking Smoked Duck

Name: Peking Geräucherte Ente
Total time: 24 h
Ingredients: 18 g Meersalz; 8 g Fünf-Gewürze-Pulver; 10 g Brauner Zucker; 15 ml Hoisin-Sauce; 5 ml Sesamöl; 3 g Gemahlener weißer Pfeffer; 3 g Ingwerpulver

SmokingPoultryHot SmokingHard24-28 hrs74-77 °C120-140 °CBeech + Cherry

A classic interpretation of Peking duck where the bird is rubbed with an aromatic spice blend and then hot-smoked. The crispy skin and juicy meat result from a combination of dry curing and gentle beech smoke. The result is a deeply caramelized, fragrant poultry dish.

Ingredients(for 1 kg)

Sea Salt18 g

Five Spice Powder8 g

Brown Sugar10 g

Hoisin Sauce15 ml

Sesame Oil5 ml

Ground White Pepper3 g

Ginger Powder3 g

Instructions

Preparation

30 minutes

Combine all dry ingredients. Mix hoisin sauce and sesame oil into a paste and rub the duck inside and out completely. Pierce the skin multiple times with a fork.

Drying Phase

12 hours

Place the rubbed duck uncovered on a wire rack in the refrigerator at 4 °C and let it dry until the skin is parchment-like and dry.

Smoking

3-4 hours

Preheat smoker to 120–140 °C. Smoke the duck with beech and cherry wood until a core temperature of 74–77 °C is reached. The skin should be deep mahogany and crispy.

Resting

15 minutes

Remove duck from the smoker and rest uncovered for 15 minutes to allow the juices to redistribute. Then slice thinly and serve.

Pro Tip

Rest the duck uncovered in the refrigerator for at least 12 hours so the skin dries out completely – this is the key to genuine crispiness during smoking.

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