Thai Basil Smoked Duck

Name: Thai Basilikum Geräucherte Ente
Total time: 10 h
Ingredients: 20 ml Fischsauce; 30 ml Kokosmilch; 10 g Zitronengras (fein gehackt); 8 g Thai-Basilikum (gehackt); 8 g Palmzucker; 4 g Knoblauchpulver; 15 g Meersalz

MarinadePoultryHot SmokingMedium10-14 hrs74-77 °C115-130 °CCherry + Apple

This duck combines the flavors of Thai cuisine – fresh Thai basil, lemongrass, and fish sauce – with the intense aroma of lychee wood smoke. The marinade penetrates deep into the meat for an exotic, spicy note. An unusual smoked dish with Southeast Asian character.

Ingredients(for 1 kg)

Fish Sauce20 ml

Coconut Milk30 ml

Lemongrass (finely chopped)10 g

Thai Basil (chopped)8 g

Palm Sugar8 g

Garlic Powder4 g

Sea Salt15 g

Instructions

Prepare Marinade

15 minutes

Mix fish sauce, coconut milk, palm sugar, garlic powder, and sea salt. Stir in lemongrass and Thai basil. Rub the duck inside and out thoroughly with the marinade.

Marinating

8 hours

Marinate the duck in a sealed container or vacuum bag at 4 °C in the refrigerator. Turn halfway through so the marinade absorbs evenly.

Smoking

3-4 hours

Remove duck from marinade, pat dry, and smoke at 115–130 °C with cherry and apple wood until a core temperature of 74–77 °C is reached.

Resting and Serving

10 minutes

Rest the duck for 10 minutes, then carve. Garnish with fresh Thai basil and lime wedges and serve.

Pro Tip

Add Thai basil to the marinade shortly before smoking, as it can turn bitter with prolonged contact. Pat off excess marinade thoroughly before smoking.

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