Smoke-roasted Whole Duck with Orange, Ginger, and Hoisin-chile Sauce

A whole smoked duck is a beautiful thing to behold—and it’s awesomely delicious, too. It’s also pretty simple, although you have to remember to start it the day before you want to serve it, since it needs to sit in the refrigerator overnight to absorb the flavors of the sesame, ginger, and orange. The sauce is easy too, but if you’re feeling lazy you can just swab the finished duck with a little hoisin sauce.

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Main Course

Ingredients

1 whole duck, 4–5 lb (1.8–2.25 kg)		2 tablespoons kosher salt
1 tablespoon Asian sesame oil		For the sauce:
3 tablespoons freshly cracked white pepper		1/3 cup hoisin sauce
3 tablespoons peeled and minced fresh ginger		3 Tablespoons roughly chopped fresh cilantro
2 tablespoons finely minced orange zest		2 Tablespoons Asian chile-garlic sauce

directions

Total:

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1
Use a fork to prick a dozen or so holes through the duck skin in the area between the wing and the breast, making sure you get down to the layer of fat, but being careful not to puncture the meat underneath. Pat the duck dry with paper towels, then rub it all over with the sesame oil.
2
Combine the white pepper, 2 Tablespoons ginger, orange zest, and salt in a small bowl and mash together; rub this mixture all over the surface of the duck. Put the duck on a plate and refrigerate it overnight, uncovered.
3
Light a fire well over to one side of your grill, using about enough coals to fill 2 shoeboxes.
4
Remove the duck from the refrigerator and gently pat it dry again. When the fire has died down and the coals are covered with white ash, put the duck on the side of the grill away from the coals, with the legs closest to the coals. Be careful that none of the duck is directly over the coals. Put the lid on the grill with the vents one-quarter of the way open and cook, adding a 1/2 shoebox full of fresh charcoal after the first 30 minutes of cooking. About 10 minutes later (after 40 minutes of cooking), reposition the duck so that the breast is closer to the fire. Cook for about another 30–50 minutes. To check for doneness, pierce one of the legs and make sure that the juices run clear; as a second test, twist the leg gently—the joint should feel slightly loose in its socket.
5
While the duck is roasting, make the sauce: Combine the hoisin, cilantro, chile-garlic sauce, and 1 Tablespoon ginger in a small bowl and mix well.
6
When the duck is ready, transfer it to a cutting board. To carve, slice straight down to one side of the breastbone, following the shape of the carcass. Repeat on the other side of the breastbone. Cut through the wing joints, and put each duck half on a plate. Top each serving with a drizzle of sauce, and pass the remaining sauce on the side.

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Smoke-roasted Whole Duck with Orange, Ginger, and Hoisin-chile Sauce

Ingredients

directions