BBQ Hot Smoked Hoisin Duck

Smoked and Roasted Duck with Five Spice and Hoisin Glaze

Serves: 4–6
Prep Time: 16 hours
Cook Time: 3 hours

Ingredients

• 1 large duck, giblets removed
• 4 tbsp sea salt
• 1 tbsp Chinese five spice powder
• 4 tbsp hoisin sauce
• A handful of cherry wood chips (dry, not soaked)

To serve:
Bao buns, extra hoisin sauce, thinly sliced cucumber and spring onion

Dry Brine

1. Mix the sea salt and five spice powder together.
2. Wash and pat the duck completely dry with kitchen paper.
3. Rub the dry brine mixture generously all over the duck, including inside the cavity.
4. Place the duck on a tray, uncovered, in the fridge for at least 14 hours (or overnight). This draws out moisture and firms the skin for crisping later.
5. Remove the duck from the fridge and let it come to room temperature.
6. Rinse off the brine thoroughly under cold water and pat completely dry. Discard the brining liquid.

Prepare the Charlie Oven for Smoking

1. Fill the base of your Charlie Oven with a small mound of good quality lump charcoal, such as Stag Charcoal.
2. Light the charcoal and let it burn until the oven reaches 90°C (195°F).
3. Partially close the air vents (to roughly a thumb’s width) to stabilise the temperature at around 110°C (230°F).
4. Add a handful of dry cherry wood chips or a small chunk of cherry wood to infuse the smoke.
5. Place a cooking rack on the top position and a second rack lower down to catch rendered fat.

Smoking the Duck

1. Hang the duck inside the Charlie Oven using a butcher’s hook from the upper rack (or place it breast-side up on the top rack if not hanging).
2. Cook gently at 110°C (230°F) for around 2 hours, until the skin darkens slightly and the flesh reaches 70°C (160°F) internal temperature.
3. Maintain a steady smoke flow by adding a few extra chips halfway through if desired.

Roasting the Duck

1. Once the duck is beautifully smoked, open the vents fully to bring the oven temperature up to 200°C (390°F). If needed, add a little more charcoal to boost heat.
2. Brush the duck all over with hoisin sauce. Roast for 30 minutes, basting with more sauce every 5–8 minutes.
3. The skin should turn a deep, glossy mahogany colour, with the fat rendered and crackling around the edges.
4. Remove the duck from the oven and rest for at least 10 minutes before carving.

Serving Suggestion

Carve the duck into slices and serve with warm bao buns, extra hoisin sauce, and julienned cucumber and spring onion for a classic Chinese-style feast.

Alternatively, serve with steamed rice and stir-fried greens for a simple, elegant main course.

Why Cook This in Charlie?

The Charlie Oven brings restaurant-level precision to fire cooking. The duck absorbs delicate cherry wood smoke during the low, slow phase, then finishes with intense radiant heat to create glossy, lacquered skin and meltingly tender meat. It’s a showstopper that captures the true joy of cooking with fire.