Get fancy with this smoked duck recipe that will definitely make everyone go wow!
You don’t need a smoker for this so it’s perfect for anyone who wants to infuse their duck meat with a fragrant scent and make it extremely delicious.
Complete with a green mango slaw, this dish has everything you need to tingle every part of your taste buds!
Ingredients Required
For the duck
- Duck breasts: Make sure to leave the skin on!
- Hoisin sauce: Adds tons of umami flavor to make the meat even tastier.
- Ground cinnamon: Helps to add a nice subtle flavor to the meat.
- Salt and pepper
For smoking
The smoking mixture helps to impart an irresistible aroma to the meat!
- White rice
- Black Tea
- Evaporated cane sugar
- Cloves
For the green mango slaw
You can substitute any of the ingredients to suit your palate!
- Green mango
- Carrot
- Jalapeño
- Perilla leaves
- Cilantro
- Garlic
- Garlic chives
- Lime juice
- Fish sauce
How To Make Cinnamon Tea Smoked Duck
Marinate the duck breasts overnight to ensure flavorful meat.
Prepare the smoking ingredients and start smoking to impart fragrance and cook the meat.
Make the mango slaw.
Pan-fry the skin to make it crisp and delicious.
Plate, serve, and enjoy!
The USDA recommendation is 165°F (75°C) for the safe internal temperature when cooking duck. This is to prevent the spread of food-borne diseases such as salmonella. Some people prefer to consume medium-rare duck breasts with internal temperatures as low as 135°F (57°C) to prevent drying out the meat. Make sure your meat is from a reputable and quality source if you aim to do the same.
Cinnamon Tea Smoked Duck With Green Mango Slaw
This Cinnamon Tea Smoked Duck recipe is a must-try and you don't even need a smoker for it! So delicious and so easy to make!
Ingredients
Duck
- 2 duck breasts, trimmed
- 3 tbsp hoisin sauce
- 1 tsp salt
- ½ tsp ground cinnamon
- black pepper, to taste
Smoking Ingredients
- ¼ cup white rice
- ¼ cup black tea
- 2 tbsp evaporated cane sugar
- 6 cloves
Green Mango Slaw
- 1 green mango, sliced thin (good to use a mandoline)
- 1 small carrot small, sliced thin, (good to use a mandoline)
- ½ jalapeño, seeds removed and minced
- 6 perilla leaves, cut into a chiffonade
- 3 stalks cilantro, minced
- 1 clove garlic, minced
- ¼ cup garlic chives, chopped
- 2 tbsp lime juice
- 2 tbsp fish sauce
Instructions
- Add salt, ground cinnamon, and black pepper in a small bowl and mix to combine well. Place duck breasts in a resealable bag along with the hoisin sauce. Move them around until the duck breasts are well coated. Add the spice mixture into the bag and move the breasts around to coat them evenly. Leave in the refrigerator overnight until an hour before smoking.
- Use a heavy skillet that is not non-stick and you don't mind discoloring (just in case as the high heat from smoking might discolor the pan). Line it with aluminum foil (it should extend past the edges of the skillet as we will be covering the lid as well).
- Using paper towels, wipe the marinade off the duck breasts. Score the skin using a criss-cross pattern, making sure you only cut the skin and not the meat. Add white rice, black tea, cane sugar, and cloves to the skillet, on the foil. Place a small metal rack on top. Place the skillet over high heat until you see smoke appearing on the skillet. Place the breasts with the skin facing up on the metal rack. Cover the breasts with an aluminum foil. Cover the skillet with a lid, then using oven mitts, cover the lid with the extended aluminum foil. This will help to keep most of the smoke within the skillet. Lower the heat to medium and let it smoke for 10 minutes.
- Add all the ingredients for the mango slaw in a large mixing bowl and toss well to combine. Set it aside in the refrigerator.
- Once the 10 minutes are up, turn off the heat but leave the duck breasts to continue cooking for another 10 minutes. When the next 10 minutes are up, uncover the skillet and open up the foil. Discard the foil and smoking ingredients. If there is any leakage on the skillet, give it a wipe as we will be using it to crisp the skin. Over medium heat, add the duck breasts, skin-side down, to the skillet and pan-fry until the skin is nicely browned and crisp. It should just take a few minutes. Set the meat aside for 10 minutes, skin-side up.
- Slice the duck breasts and plate with the mango slaw. Enjoy!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 760Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 327mgSodium: 3202mgCarbohydrates: 64gFiber: 7gSugar: 44gProtein: 64g
Nutrition information is only an estimate and can vary depending on ingredients used.
We’ve got more wonderful smoked duck recipes so make sure to check them out here!
If you’ve tried this, let us know in the comments below!
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