Smoked Asian Duck


  • 7lb. whole duck
  • 1/2 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp Sriracha sauce
  • 2 tbsp ginger, minced
  • 2 tbsp sea salt
  • 3 tbsp Jody's Asian Persuasion


  • Dry the duck very well and secure the neck skin to the carcass with butchers twine.
  • Combine the hoisin, soy sauce, Sriracha, ginger, and 1 tbsp of Jody's Asian Persuasion to create a marinade, reserve 2 tbsp as a final glaze.
  • Season the inside of the carcass with 1 tbsp sea salt, add the marinade, and secure the opening by threading a wooden skewer through the skin around the cavity.
  • Season the outside of the duck with with 1 tbsp sea salt and let the duck sit uncovered in the fridge for 24 hours.
  • Remove the duck form the fridge and dry well with paper towels, then season with 1 tbsp of Jody's Asian Persuasion.
  • Pre-heat recteq to 250℉ and cook the duck until the internal temp. in the breast registers 165℉. Brush the reserved glaze over the duck during the last 15 minutes of cooking.
  • Allow the duck to rest for at least 20 minutes prior to slicing.