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Turkey and Duck

Smoked Duck with Chinese Flavorings


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Smoked Duck with Chinese Flavorings

Recipe Notes

  • Advance Prep: 6 to 24 hours for marinating the duck
  • Yield: Serves 2 to 4
  • Method: Spit-roasting/Indirect grilling
  • Equipment: 1 cup wood chips, soaked for 1 hour in cold water to cover, then drained; rotisserie; butchers string

Ingredients

  • 1 duck (5 to 6 pounds)
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon Asian (dark) sesame oil, plus 1 to 2 tablespoons for basting
  • 1 teaspoon Chinese five-spice powder
  • 1 clove garlic, minced, plus 1 clove garlic, crushed
  • 1 slice fresh ginger (1/4 inch), lightly crushed
  • 1 scallion, trimmed and lightly crushed
  • Tea-Smoking Mixture for Duck

Recipe Steps

Step 1: Remove the packet of giblets from the ducks cavity and set aside for another use. Remove and discard the fat just inside the neck and body cavities. Rinse the duck, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Remove the wishbone.

Step 2: Make the marinade: Combine the soy sauce, honey, 1 tablespoon oil, five-spice powder, and minced garlic in a bowl and stir.

Step 3: Place the ginger, scallion, crushed garlic, and 1 tablespoon marinade in the body cavity of the duck and another tablespoon in the smaller neck cavity. Truss the duck. Place in a baking dish and pour the remaining marinade over it. Gently prick the skin all over and let the duck marinate, covered, in the refrigerator for at least 6 hours, preferably 24, turning it several times.

Step 4: Set up the grill for rotisserie grilling and preheat to high. If using a charcoal grill, place a large drip pan in the center. If using a gas grill with a smoker box, add all the wood chips and the Tea-Smoking Mixture, if desired (for the smoking mixture, line the smoker box with aluminum foil first), and preheat until you see smoke. If using a regular gas grill, place the wood chips and smoking mixture (again, if desired) in a smoker pouch and preheat until you see smoke.

For Indirect grilling: Skewer the duck on the spit. When ready to cook, if using a charcoal grill, place all the wood chips and the Tea-Smoking Mixture, if desired, on the coals. Attach the spit to the rotisserie mechanism and turn on the motor. Grill until the skin is dark golden brown and the meat is tender, 1-1/2 to 2 hours. Baste with oil after 1 hour and every 15 minutes thereafter. If using a charcoal grill, youll need to add 18 fresh coals after 1 hour. To test for doneness, insert an instant-read meat thermometer into the thickest part of a thigh, but not touching the bone. The internal temperature should be about 165 to 170 degrees F. Carefully remove the duck from the spit. Let rest 5 minutes before carving or serving.

Recipe Tips

NOTE: Chinese five-spice powder is available commercially at most supermarkets. If you cannot find it, blend your own using the following recipe:

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