Recipes
UDS Spice Smoked Duck
09
Dec
Dec
cook time: 3hrs
Difficulty: Easy
Prep time: 45min (allow up to a week for curing)
Serves: 4 people
Ingredients
For the cure
- 2 cinnamon quills
- 2 star anise
- 3 cloves
- 1tbs szechuan pepper
- 5 garlic cloves
- 30g chopped ginger
- 1 orange cut into 8ths
- 1tbs rock salt
- 2tbs brown sugar
The glaze
- 3tbs Warm maltose (you can use honey)
- 1tbs Hot water
To serve (optional)
- Rice
- Mandarin pancakes
- Sliced carrot
- Sliced cucumber
- Coriander leaves
- Hoisin sauce
Instructions
Curing The Duck
- To cure the duck combine all the ingredients in a bowl, mix well, and stuff into the gut cavity of the duck
- Place in refrigeration uncovered to dry for 8hrs- 3 days
- After a minimum of 8hrs or maximum of 3 days remove the cure
- Allow the duck skin to dry for an aditional 4 days to get an extra crispy skin
- Brush the duck twice a day or regularly as possible with warmed maltose/ honey to form a sheen (if you wish to skip this process 1 glaze will work)
Cooking the duck
- Prepare the smoker to 110-130֯C with the low and slow parts diffuser plate (this will allow a more consistent cook rate)
- Place duck as high as possible with breasts facing upwards or the thigh section directed to the charcoal if possible (this can be achieved using the low and slow parts rib hanger)
- Smoke the duck for 2hrs the thigh section should probe at approximately 70-80֯C
- Wrap and allow to rest for 45min before carving
To serve
- Serve with a variety of condiments/ accompaniments as you like. traditionally is served with the accompaniments listed above
Serving Suggestion
