Smoked Duck Breast with Five-Spice Glaze
Duck breast is marinated with an aromatic five-spice blend and soy sauce, then hot smoked to perfection. The crispy skin and juicy, pink meat create a perfect combination of Asian flavors and smoky taste. Ideal as a starter or main course with hoisin dip.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesPat the duck breast dry and score the skin in a diamond pattern. Mix all marinade ingredients and coat the duck breast completely.
Marinating
4-6 hoursLet the marinated duck breast rest covered in the refrigerator. Turn at least once. Bring to room temperature for 30 minutes before smoking and pat the surface dry.
Smoking
1.5-2 hoursSet smoker to 110-120 °C and add cherry and plum wood. Place duck breast skin-side up and smoke until an internal temperature of 68-72 °C is reached. Brush remaining marinade as a glaze during the last 15 minutes.
Resting and Serving
10 minutesRemove the duck breast from the smoker and let it rest loosely covered with aluminum foil for 10 minutes. Slice thinly against the grain and serve with hoisin sauce and fresh spring onions.
Pro Tip
Scald the skin with boiling water before marinating – this opens the pores and ensures an especially crispy skin after smoking.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.