Whole BBQ Duck and Fried Rice
Rated 5.0 stars by 1 users
Food:
Poultry
Serves:
4 to 6 people
Prep Time:
15 min
Cook Time:
1 hour 30 min
You will never make duck any other way after making this smoked bbq duck recipe made with the Alchemy smoker. The whole duck is brushed in a sweet and salty glaze made with ginger, garlic, seasoned soy sauce, hoisin and sweetened cranberry juice. The glaze caramelizes and crisps up the skin as the duck smokes, locking in a juicy interior, for the juiciest, tastiest duck meat. Add even more crispiness to the skin by searing it on the diamond-patterned grill once you take it out of the smoker. Another little chef hack from our chef Matt Basile, is to heat up some canola oil and drizzle it onto the duck skin while it's searing on the grill. The skin will crackle and bubble and become extra crispy.
The recipe calls for spatchcocking, or flattening the duck, which helps it cook faster, but you can choose to keep the duck whole and hang smoke it, or smoke it on a shelf. Once the duck is ready to serve, chop it up for sharing and serve it with fried rice and a sprinkle of chopped green onion for garnish. Don't forget to keep some of that delicious glaze to drizzle over the finished duck.
Chef Matt Basile
Ingredients
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1 whole duck
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2 tbsp salt
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2 tbsp grated ginger
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2-3 cloves garlic
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1 tbsp salt
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1 tbsp sugar
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1/2 cup seasoned soy sauce
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1 tbsp Chinese 5 spice
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1/4 cup Hoisin
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3 tbsp rice vinegar
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¼ cup cranberry juice (sweetened)
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5-6 green onions
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1 carrot
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1 tbsp ginger
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2 cloves garlic
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2 cups day old rice
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2 eggs
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1-2 tbsp chili crisp
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1-2 tbsp seasoned soy sauce
Glaze
Fried Rice
Instructions
Let the duck air dry, unwrapped (no plastic, no bag, no styrofoam tray, nothing) on a plate or tray in the fridge for two days prior to cooking.
Set smoker to 350F-375F.
Spatchcock the duck and season with salt. Place in the smoker for 1.5 hours or the internal temp reaches 165F.
To make the glaze, grate the ginger and garlic into a bowl, add the sugar, salt and Chinese five spice. Mix in the seasoned soy sauce, then the rice vinegar, then cranberry juice, then hoisin. While the duck smokes, about every half hour, brush the duck with the glaze.
For the fried rice, dice the carrot and green onion, reserving the green parts for garnish. Dice the garlic and ginger. Add oil to a wok placed in the elevated grill rack stand, add in all the ingredients and mix until fragrant and slightly softened. Add in the eggs and mix. Add in the chili crisp and mix (adjust amount based on desired level of spice). Add the rice and mix, then season with the soy sauce and mix. Remove from the heat.
Add the grill plate onto the elevated grill rack stand and place a cast iron pan with canola oil on it, to heat up.
Once the duck is cooked, remove from the smoker and place on the diamond patterned grill. Spoon the hot oil over the duck to crisp up the skin. Sear the duck on all sides on the grill and in the centre fire.
To plate, chop up the duck and place on a platter on top of the fried rice. Spoon leftover glaze on top of the duck and garnish with the chopped green onions.