Smoked Duck Breast Sichuan Style with Five-Spice Glaze

Name: Geräucherte Entenbrust Sichuan-Szechuan mit Fünf-Gewürze-Glasur
Total time: 14 h
Cuisine: Deutsche Küche
Ingredients: 18 g Nitritpökelsalz (0,5% NPS); 12 g Brauner Zucker; 8 g Fünf-Gewürze-Pulver; 20 ml Sojasauce (dunkel); 30 ml Hoisinsauce; 25 g Honig; 5 ml Sesamöl; 4 g Ingwerpulver

GlazeGeflügelHot SmokingMedium14-18 Std.68-72 °C110-120 °CKirsche + Pflaume

Duck breast is massaged with an aromatic five-spice paste and cured overnight before being hot smoked at medium temperature over cherry wood. A glaze of hoisin, honey and soy sauce caramelizes on the skin during the final 30 minutes. The result is a lacquer-glossy, intensely aromatic duck breast with a rosy pink center.

Ingredients(for 1 kg)

Curing salt (0.5% NPS)18 g

Brown sugar12 g

Chinese five-spice powder8 g

Dark soy sauce20 ml

Hoisin sauce30 ml

Honey25 g

Sesame oil5 ml

Ground ginger4 g

Instructions

Curing

12-16 hours

Mix curing salt, brown sugar, five-spice powder, ground ginger and sesame oil into a paste. Rub the diamond-scored duck breast all over, place in a vacuum bag and cure in the refrigerator at 2-4 °C.

Preparation

30-45 minutes

Remove the duck breast from the refrigerator, take out of the bag and pat the surface thoroughly dry. Rest at room temperature for 30 minutes. Bring smoker to 110-120 °C with cherry and plum wood.

Smoking

1.5-2 hours

Place the duck breast skin-side up in the smoker and smoke at 110-120 °C until an internal temperature of 60 °C is reached. Do not glaze during this phase.

Glazing and Finishing

20-30 minutes

Stir together hoisin sauce, honey and dark soy sauce into a glaze. Brush the duck breast with the glaze every 8-10 minutes and continue smoking until an internal temperature of 68-72 °C is reached. The glaze caramelizes into a glossy lacquer layer.

Resting

10-15 minutes

Remove duck breast from the smoker, loosely tent with aluminum foil and rest for 10-15 minutes to allow the juices to redistribute evenly. Slice thinly against the grain and serve immediately.

Pro Tip

Dry the skin with a hair dryer on medium setting for 2-3 minutes before smoking – this creates a particularly crispy, glaze-absorbing surface for later caramelization.

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