Try this flavor combo twist instead of your usual duck recipe. Steven Raichlen’s Project Smoke created this specifically for the Pit Barrel®.
1 duck (5 to 6 pounds), thawed for 2 to 3 days in the refrigerator if frozen
1 tsp sesame oil
1 tbsp sugar
1 tsp salt
1 tsp ground black pepper
1/2 tsp five-spice powder
1/2 tsp ground coriander
1/4 tsp ground cinnamon
2 cups cherry wood chips
1/2 cup white rice
1/2 cup black tea
1/2 cup brown sugar
3 cinnamon sticks
3 star anises
3 strips orange peel
For the Rub
For the Smoking Mixture
Light your Pit Barrel® according to the instructions.
Wash the duck inside and out and blot dry.
Make the rub: Combine the sugar, salt, pepper, five-spice powder, coriander, and cinnamon in small bowl and stir to mix. Season the front and main cavities of the duck with half the rub. Brush the outside of the duck all over with sesame oil. Sprinkle the outside of the duck all over with the remaining rub, rubbing it into the skin.
Note: Usually, I don’t bother trussing the duck as you’ll get better absorption of the smoke flavor if the cavity is left open. But you can for a nicer presentation.
Prick the skin of the duck all over with the tines of a sharp fork. (Do not pierce the meat.) This gives you crisper duck skin as the fat is channeled away.
Make the smoking mixture: Place the wood chips, rice, tea, sugar, cinnamon sticks, star anises, and tangerine peel in a bowl and stir to mix.
Place two hooks in the duck: one hook under each wing and through the back as shown.
Hang the duck from rebar in the Pit Barrel®, then add the smoking mixture directly on top of the hot coals, and secure the lid.
Cook for approximately 2-3 hrs.
Note: Based on the sensitivity of duck with regards to varying sizes and starting temperatures, we strongly recommend checking on it for doneness at least once per hour.
Remove the duck from the Pit Barrel® (confirming doneness), and the hooks from the duck, and cut into individual pieces using the Ultimate Chef's Knife.
Desired Temp: 175º