Smoked Duck Szechuan Style with Five-Spice Glaze
Duck breast is first cured in an aromatic five-spice brine and then hot smoked at medium temperature. The finishing glaze of hoisin and honey caramelizes on the skin into a shiny, spiced crust. The result is juicy, deeply aromatic and perfect for festive occasions.
Ingredients(for 1 kg)
Instructions
Prepare brine & cure
8-10 hoursDissolve NPS and brown sugar in 500 ml cold water. Stir in five-spice powder and Szechuan pepper. Fully submerge duck breast in the brine and cure covered in the refrigerator for 8-10 hours.
Preparation & drying
45-60 minutesRemove duck breast from brine, rinse cold and pat thoroughly dry. Score skin in a diamond pattern. Rest uncovered at room temperature for 30 minutes to allow a pellicle to form.
Smoking
1.5-2 hoursHeat smoker to 120-130 °C using cherry and plum wood. Place duck breast skin-side up and smoke until an internal temperature of 65 °C is reached.
Glazing & finishing
20 minutesMix hoisin sauce, honey and sesame oil together. Apply the glaze in two thin layers 10 minutes apart. Continue smoking until an internal temperature of 72-74 °C is reached and the glaze caramelizes to a shine.
Resting & serving
10 minutesLoosely tent duck breast with foil and rest for 10 minutes. Slice thinly against the grain and garnish with toasted sesame seeds and spring onions.
Pro Tip
Apply the glaze only in the last 20 minutes in two thin layers – this allows it to caramelize without burning. For extra crispiness, rub the skin with a little rice vinegar before smoking and let it air-dry uncovered in the refrigerator for 1 hour.
Glossary Terms
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