Ingredients
- 1/2 cup Dark soy sauce
- 1/2 cup Shao Hsing wine
- 1 Duck
- 1/2 cup Indonesian Cinnamon Rub
- 3 tablespoons Indonesian Cinnamon Rub
- 1 Cinnamon stick
- 2 Atar anise
Directions
Duck and Asian flavors can go well together as this bird is no stranger to Chinese cuisine.
Marinating the duck in soy sauce and rice wine before smoking it gives it a distinctive and deep Asian flavor that you will love.
This BBQ smoked Duck could be served with steamed rice, noodles, or a side of warm Asian salad.
Featured image:
smoked duck sandwich
by hwicker @ flickr
Steps
1 Done | In a large bowl mix together the soy sauce, Shao Hsing wine, and 2 cups of water then set aside. |
2 Done | Clean the duck by removing the gizzard, heart, and other organs from the interior. discard them. |
3 Done | Rince the duck inside and out with cold water then drain and pat dry. |
4 Done | Place the duck breast side down on a cutting board. remove its backbone using kitchen shears then remove the ribs without cutting through the skin. |
5 Done | Rub the duck inside and out with ½ cup of Indonesian Cinnamon Rub and press it firmly so it would adhere to the meat. |
6 Done | Place the duck breast side down in a glass baking dish and pour the soy mixture over it making sure the duck is completely covered. Add the cinnamon stick and the 2 star anise then cover and refrigerate for 12 to 24 hours. |
7 Done | Preheat a smoker to 200 degrees F. |
8 Done | Remove the duck from the refrigerator and discard the marinade. |
9 Done | Rub the duck inside and out with the remaining 3 tablespoons of Indonesian Cinnamon Rub. |
10 Done | Place the duck in the smoker and let smoke for 4 to 5 hours until the internal temperature registers 170 degrees F. |
11 Done | Slice and serve hot. |
