Smoked Duck Peking StyleDuck Peking style or Beijing style is great in the smoker, add the usual strips of cucumber and scallions in a pancake that’s been coated in Hoi Sin BBQ sauce and wow! Chinese barbecue food at home, what could be better? Just follow my rub recipe and it’s yours for the taking. The rub needs preparing and applying to the duck 48 hours in advance and admittedly doesn’t look great but it does use traditional Chinese ingredients. To make it absolutely authentic you should add red food coloring to the rub but this makes no difference to the flavour. Ingredients:-
Method:- Grind up the star anise in a pestle and mortar then add the salt and continue to grind for a minute or so. Add all the other ingredients into the pot and mix well until a rich paste is formed.
Take your duck and with a sharp knife score the skin surface taking care to not to cut too deeply into the fat. Rub the paste all over the bird and set aside for 48hours in the refigerator. Set your smoker up for indirect cooking over a 250°F or 120° and cook for 5 hours (60 minutes per pound). When cooked note that the paste is very salty so it’s best to scrape off any that’s remaining before carving. I can’t get Chinese pancakes near my place so I improvise with a tortilla wrap. Coat it with Hoi Sin sauce, add some shredded scallions and cucumber and not only have you got the traditional way to serve Peking duck but you’ve got a great big serving to boot! Related Pages:-
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