Oriental Smoked Duck

Another runner up in our 2015 summer recipe, submitted by Victoria Ashley, this duck has a beatiful smokey flavour combined with an amazing oriental seasoning!

Method: Hot Smoking

Suggested Wood: Oak

Approx Cook Time: 3.5 hours + overnight marinating time


1 large duck
2 tbsp. salt
1 tbsp. ginger purée
5 cloves garlic (purée)
1 large onion (grated)
2 tbsp. golden syrup
1 tbsp. soy sauce
1 tbsp. hoisin sauce
1 tsp. five spice powder
1 tsp. sesame oil
1 tbsp. peppercorns (crushed)
100 ml dried sherry
1 tsp. chilli flakes


Step 1

Combine all marinade ingredients in a bowl. Place the duck in the marinade overnight inside a large sealy bag . Turn half way through to ensure the all parts of the duck are covered with marinade.

Step 2

Remove the duck from the marinade and pat dry with kitchen towels. Rub the duck with salt (on the skin as well as in the cavity).

Step 3

Set your smoker between 200F-250F /100C-130C. Place a drip tray under the duck. Smoke the duck for 3 ½ hours. You can raise the temperature of the smoker to 350F-375F/150C-175C for the last half hour to achieve a crispy skin. Leave to cool slightly before carving. Serve with lettuce leaves, shredded cucumber, chopped peanuts and hoisin sauce. It is also delicious served with warm noodles tossed in the dipping from the duck.