Smoked Pekin Duck

drewbixcubed

Moderator
So, I finally had a weekend at home and wanted to try something new....I went for DUCK! Turns out, I had a lot to learn (and still do)!!! First off..PEKING (with a G) is a Chinese way of preparing duck, while PEKIN (without the G) is a breed of duck. Pekin is a healthy "alternative" meat due to minimal amount of fat in the meat, and the fact that you can remove the fatty skin if desired. I left the skin on ;)

First things first.....The brine: Combine all ingredients, submerge the bird, and leave overnight.
kosher salt
pink salt
orange/peach/mango juice
whole allspice "corns"
whole black peppercorns
thyme
chives
bay leaves
smashed garlic cloves
minced yellow onion
balsamic vinegar
honey
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After the brine, it is VERY IMPORTANT to let the bird dry (3+ hours) in order to get the skin dry so the fat can render out. After about 3.5 hours I sliced slots in the thick and tough skin, being sure not to cut the meat. This will help the rendered fat drip out during the cook. Then a healthy rub down with some BPS Money.
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I used a Cabernet infused oak barrel chunk for my smoke (wrapped on foil)....LOVE the smell of the sugars. After about 1 hour at 250, I pulled the duck at about 170 for a final rest at 180. I seared the skin for about 30 seconds, but it was so fatty, it really started to char...but still turned out great!
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