Outdoor Cooking & Charcoal Oven Recipes / Duck

Hot-smoked hoisin duck with lacquered skin cooked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Hot Smoked Hoisin Duck

Cherrywood smoke, glossy hoisin and tender duck, ready to tuck into bao buns with cucumber and spring onions. A gentle first cook gives way to a hotter finish for the skin. Put the buns and fillings out and let everyone get involved.

Neil QuickCo-founder, Charlie Oven
Smoke
Prep16 hours
Cook3 hours
Serves4 to 6
DifficultyMedium
Oven temperature110°C (230°F), then 200°C (390°F)
RackDuck on the upper rack, with a tray on the lower rack underneath to catch the fat
CharcoalA quarter to half a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/bbq-smoked-duck-chinese-style

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven$6,400.00Choose your oven
  • Charlie Oven Cooking Rack$300.00
  • Oven Detachable Drip Tray$148.00
Charlie Oven Cooking Rack and Oven Detachable Drip Tray $448.00 together

Method

Setting up Charlie

Fill the base of the Charlie Oven with a small mound of good quality lumpwood charcoal. Light the charcoal and let it burn until the oven reaches 90°C (195°F). Partially close the air vents to roughly a thumb’s width to stabilise the temperature at around 110°C (230°F). Add a handful of dry cherry wood chips or a small chunk of cherry wood to infuse the smoke. Place a cooking rack on the top position and a second rack lower down to catch rendered fat. Once the duck is smoked, open the vents fully to bring the oven up to 200°C (390°F). Add a little more charcoal if needed to boost the heat.

  1. Mix the sea salt and Chinese five spice powder together.
  2. Wash and pat the duck completely dry with kitchen paper.
  3. Rub the dry brine mixture well 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.
  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.
  7. Fill the base of the Charlie Oven with a small mound of lumpwood charcoal, light it, and let the oven reach 90°C (195°F).
  8. Partially close the air vents to roughly a thumb’s width to stabilise the temperature at around 110°C (230°F).
  9. Add a handful of dry cherry wood chips or a small chunk of cherry wood. Place a cooking rack on the top position and a second rack lower down to catch rendered fat.
  10. 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.
  11. 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.
  12. Maintain a steady smoke flow by adding a few extra chips halfway through if desired.
  13. Open the vents fully to bring the oven temperature up to 200°C (390°F). Add a little more charcoal if needed.
  14. Brush the duck all over with hoisin sauce and roast for 30 minutes, basting with more sauce every 5 to 8 minutes.
  15. Cook until the skin is a deep, glossy mahogany colour, with the fat rendered and crackling around the edges.
  16. Remove the duck from the oven and rest for at least 10 minutes before carving.
  17. Carve into slices and serve with warm bao buns, extra hoisin sauce, and julienned cucumber and spring onion, or with steamed rice and stir-fried greens.

Tips

Leaving the duck uncovered in the fridge helps dry the skin so it crisps more effectively later. After brining, rinse and dry it thoroughly so the seasoning stays balanced and the skin colours evenly. Keep the smoke gentle rather than heavy so the cherry wood stays delicate, and use the final hot roasting stage to build the glossy hoisin glaze in layers. Resting before carving helps the juices settle and keeps the meat tender.

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The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

Frequently asked questions

  • How do I know when hot smoked duck is cooked?

    During the smoking stage at 110°C (230°F), cook for around 2 hours until the flesh reaches 70°C (160°F). Then roast at 200°C (390°F) for 30 minutes until the skin is a deep, glossy mahogany and the fat has rendered.

  • Why leave the duck uncovered in the fridge overnight?

    It dries the skin so it crisps better later. Rub the salt and five spice dry brine all over, chill the duck uncovered for at least 14 hours, then rinse it off and pat it completely dry before smoking.

  • Which wood is best for smoking duck?

    Cherry wood. Add a handful of dry cherry wood chips or a small chunk once Charlie is holding around 110°C (230°F), and a few more chips halfway through if you like. Keep the smoke gentle so the flavour stays delicate.

  • What should I serve with hoisin duck?

    Warm bao buns, extra hoisin sauce and thinly sliced cucumber and spring onion. For a fuller meal, serve it with steamed rice and stir-fried greens. Rest the duck for at least 10 minutes before carving.