中文食谱: 椒盐熏鸭

We recently bought an electric smoker which, after a few uses, has proven to be a great toy for foodies like my husband and me.

We have been smoking ribs, brisket, chicken wings, chicken, duck and a lot of more since the day it was delivered to our house. One of the best and tastiest is smoked duck with sea salt and Sichuan peppercorns.

This is our new favorite, Masterbuilt electric analog smoker. Most electric smokers are dark colors. I am very pleased to find this bright red one. Isn’t it a beauty?

We were struggling between the models with and without glass front door. A few of my husband’s friends who have serious hobby of BBQ smoking told him it wouldn’t matter after a while because the smoke will taint the glass anyway. That helped and we ordered this one.

We were looking for small size, 30 inches. You might want bigger size if you have larger family than two.

Ingredients for smoked duck：

1 frozen duck, about 5 lbs
1 to 2 tablespoons Sichuan peppercorns
2 to 3 fine sea salt, or use more or less according to personal taste

Directions：

Most ducks we can get from grocery stores are frozen. Defrost it for a couple days in the refrigerator. And rinse well inside and out under running water.

Heat a cast iron skillet over medium heat. Add sea salt and Sichuan peppercorns.

Sautee until the salt slightly changes its color. At this point, you should be able to smell an intense flavor from Sichuan peppercorns too.

Rub the sea salt and Sichuan peppercorns immediately evenly inside and out.

Cover with plastic wrap and refrigerate for a couple days.

Add smoke chips to designated smoker box. Preheat the smoker to 225 F/107 C

Place the duck on top rack. I use the middle rack for ribs

Close the door, sit back and relax!

When the duck is being smoked, I prepare some chicken wings coated with paprika, garlic powder, onion powder, brown sugar, ground black pepper, ground cumin and salt.