Poultry

Smoked Asian Duck

Prep Time: 15 min

Cook Time: 2 hrs

Difficulty: Intermediate

The rich taste of duck pairs well with the sweet flavors of Jody's Asian Persuasion Rub and the aromatics and spice from ginger and Sriracha sauce. You'll definitely impress everyone at the table with this recipe.

Instructions

Step 1: Dry the duck well and secure the neck to the carcass with butcher's twine.
Step 2: In a mixing bowl, combine the hoisin, soy sauce, sriracha, ginger and Jody's Asian Persuasion Rub to create the marinate, reserving a few tablespoons for a final glaze.
Step 3: Season the inside of the bird with 1 tablespoon of sea salt, add the marinade, and secure the opening with a wooden skewer.
Step 4: Season the outside of the duck with 1 tablespoon of sea salt and let the duck rest uncovered in the fridge for 24 hours.
Step 5: Remove the duck from the fridge and dry well with paper towels, then season with Jody's Asian Persuasion Rub.
Step 6: Preheat recteq to 250°F and cook the duck until the internal temperature of the breast reaches 165°F. Brush the reserved glaze over the duck during the last 15 minutes.
Step 7: Allow the duck to rest at least 20 minutes before slicing.

Ingredients

Serving Sizes

Duck

1 each (7 pound) Whole Duck
2 tablespoon(s) Sea Salt
1 tablespoon(s) Jody's Asian Persuasion

Glaze

¹/₂ cup(s) Hoisin
2 tablespoon(s) Soy Sauce
1 tablespoon(s) Sriracha
2 tablespoon(s) Ginger, grated
2 tablespoon(s) Jody's Asian Persuasion

Tools Needed

Step 1: Dry the duck well and secure the neck to the carcass with butcher's twine.
Step 2: In a mixing bowl, combine the hoisin, soy sauce, sriracha, ginger and Jody's Asian Persuasion Rub to create the marinate, reserving a few tablespoons for a final glaze.
Step 3: Season the inside of the bird with 1 tablespoon of sea salt, add the marinade, and secure the opening with a wooden skewer.
Step 4: Season the outside of the duck with 1 tablespoon of sea salt and let the duck rest uncovered in the fridge for 24 hours.
Step 5: Remove the duck from the fridge and dry well with paper towels, then season with Jody's Asian Persuasion Rub.
Step 6: Preheat recteq to 250°F and cook the duck until the internal temperature of the breast reaches 165°F. Brush the reserved glaze over the duck during the last 15 minutes.
Step 7: Allow the duck to rest at least 20 minutes before slicing.

Chef Pairings

This Smoked Asian Duck will make an impressive spread. Why not add some Grilled Broccoli and Bacon Salad and Au Gratin Potatoes?

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