Smoked Duck Legs Sichuan Style
Tender duck legs are rubbed with an aromatic Sichuan pepper crust and cold-smoked before being finished with hot smoke. The floral, numbing aroma of Sichuan pepper pairs perfectly with the strong smoky notes of cherry and apple wood. Ideal for special occasions.
Ingredients(for 1 kg)
Instructions
Seasoning & Marinating
8-12 hoursMix all spices well. Pat duck legs dry and generously rub on all sides with the spice mixture. Cover and refrigerate for at least 8 hours. Remove 1 hour before smoking.
Cold Smoke Phase
1-2 hoursCool smoker to maximum 30 °C or use a cold smoke generator. Cold-smoke duck legs for 1-2 hours with cherry and apple wood to build an intense smoky flavor before applying heat.
Hot Smoking
2-3 hoursIncrease smoker temperature to 120-135 °C. Cook duck legs until an internal temperature of 82-85 °C is reached. Lightly brush with a little sesame oil every 45 minutes to keep the crust moist.
Resting & Serving
10-15 minutesLoosely wrap duck legs in aluminum foil and rest for 10-15 minutes. Serve with cucumber sesame salad and steamed jasmine rice.
Pro Tip
Briefly dry-toast the Sichuan pepper in a pan before use, then coarsely grind in a mortar – this greatly intensifies the floral aroma.
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