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Smoked Peking Duck


Pouring boiling hot water over the duck helps to melt and drain away the fat that is just under the skin. This step is necessary to give you the crisp skin that makes Peking Duck so good.

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yield: Serves 4


  • 1 3-4 pound duck
  • 1 orange
  • 1 onion
  • 5 tablespoons honey
  • 3 tablespoons wine vinegar
  • 3 tablespoons sherry
  • 2 tablespoons soy sauce
  • pepper to taste


Preheat smoker. Mix the juice of 1/2 of the orange with the honey, wine vinegar, sherry, soy sauce and pepper. Bring to a boil and let cool. Pierce the skin of the duck in several places with a sharp fork and pour about a gallon of boiling hot water over it. Stuff with the onion and the other half of the orange. Let dry. Place in smoker and smoke for about 3 hours or until the internal temperature reaches 160 degrees F. Glaze with 1/2 of the sauce every 30 minutes during the smoking process. Serve with the other 1/2 of the sauce.
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