Print

Flavorful Smoked Spatchcock Duck Recipe with Easy Five Spice Glaze

smoked spatchcock duck - featured image
Print Recipe

A simple yet impressive smoked spatchcock duck recipe featuring a crispy skin and a sweet-savory five-spice glaze, perfect for entertaining or a special meal.

Ingredients

  • Whole duck (about 4-5 lbs / 1.8-2.3 kg)
  • Five-spice powder (2 tablespoons)
  • Soy sauce (1/4 cup / 60 ml)
  • Honey (3 tablespoons)
  • Rice vinegar (2 tablespoons)
  • Garlic (3 cloves, minced)
  • Ginger (1 tablespoon, grated)
  • Sesame oil (1 tablespoon)
  • Salt and black pepper to taste
  • Optional: Scallions or fresh herbs for garnish

Instructions

  1. Spatchcock the duck (10 minutes): Place the duck breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely. Flip the duck over and press down firmly on the breastbone to flatten it.
  2. Prepare the glaze (5 minutes): In a bowl, whisk together five-spice powder, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, salt, and pepper until smooth.
  3. Season the duck (10 minutes): Pat the duck dry with paper towels. Brush the glaze all over the duck, including under the skin where possible. Reserve some glaze for basting later.
  4. Preheat smoker or grill (15 minutes): Get your smoker to a steady 275°F (135°C). If using a grill, set up for indirect heat with wood chips for smoke flavor.
  5. Smoke the duck (1 hour 15 minutes): Place the duck skin-side up on the grates. Smoke until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Baste with reserved glaze every 20 minutes.
  6. Optional oven finish (10 minutes): For extra crispy skin, transfer the duck to a wire rack over a baking sheet and roast in a preheated 425°F (220°C) oven for 10 minutes, watching closely.
  7. Rest and serve (10 minutes): Let the duck rest before carving to lock in juices.

Notes

Keep a spray bottle of water handy to manage flare-ups if using a charcoal grill. Patting the duck dry is essential for crispy skin. Use a reliable meat thermometer to ensure doneness. For gluten-free, substitute soy sauce with tamari. For vegan glaze, use maple syrup instead of honey.

Nutrition

Keywords: smoked duck, spatchcock duck, five-spice glaze, smoked poultry, easy duck recipe, backyard BBQ, crispy duck skin

Find it online: https://chrisfeasts.com/flavorful-smoked-spatchcock-duck-recipe-with-easy-five-spice-glaze/