Smoked Asian Duck

Smoked Asian Duck

(1 review) Write a Review



  • 7lb. whole duck
  • 1/2 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp Sriracha sauce
  • 2 tbsp ginger, minced
  • 2 tbsp sea salt
  • 3 tbsp REC TEC Grills Jody's Asian Persuasion
  1. Dry the duck very well and secure the neck skin to the carcass with butchers twine.
  2. Combine the hoisin, soy sauce, Sriracha, ginger, and 1 tbsp of Jody's Asian Persuasion to create a marinade, reserve 2 tbsp as a final glaze.
  3. Season the inside of the carcass with 1 tbsp sea salt, add the marinade, and secure the opening by threading a wooden skewer through the skin around the cavity.
  4. Season the outside of the duck with with 1 tbsp sea salt and let the duck sit uncovered in the fridge for 24 hours.
  5. Remove the duck form the fridge and dry well with paper towels, then season with 1 tbsp of Jody's Asian Persuasion.
  6. Pre-heat REC TEC to 250‚Ñâ and cook the duck until the internal temp. in the breast registers 165‚Ñâ. Brush the reserved glaze over the duck during the last 15 minutes of cooking.
  7. Allow the duck to rest for at least 20 minutes prior to slicing. 

1 Review

  • Duck is great!

    Posted by William M. on 15th Nov 2018

    I'd never had duck before, and when I saw Funday Friday last week I had to try it. Went out and got me one, tried this recipe, and now I'm hooked! Can't wait to pass this one along to my REC TEC buddies.

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