Szechuan Smoked Duck Recipe
This Szechuan Smoked Duck recipe is a work of art that combines all three of Chef Paul Kirk's culinary passions; Asian, duck, and BBQ.
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Cooking tools:
- Smoker
- Instant-read thermometer
- Garlic press
- Baster
- Carving knife
- Carving fork
- Skillet
- Mixing bowl
- Saucepan
- Spoon
- Chef's knife
- Cutting board
- Paper towel
- Airtight container
Ingredients
- 1-4 to 5 pound duck, trimmed of extra fat and skin
- 1/2 cup toasted sesame oil
- 1 batch Szechuan Rub (recipe follows)
- 1 batch Picante Beer Marinade (recipe follows)
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