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.
- 1 3 to 4 pound (1.5 to 1.8 kg) duck
- 1 large orange
- 1 small onion
- 5 tablespoons (75 mL) honey
- 3 tablespoons (45 mL) wine vinegar
- 3 tablespoons (45 mL) dry sherry
- 3 tablespoons (45 mL) soy sauce
1. Preheat smoker.
2. Mix the juice of half of the orange with the honey, wine vinegar, sherry, soy sauce and pepper. Bring to a boil and let cool for 10 minutes. Split sauce, reserving one half for glazing and the other half as a serving sauce. You may need to rewarm the serving sauce.
3. 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.
4. Place in smoker and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 degrees F/77 degrees C. Glaze with half of the sauce every 30 minutes during the smoking process.
5. Serve with the other half of the sauce.