Kowloon Duckling

A backyard take on Chinese smoked duck, this whole duckling is grilled low and slow over hickory until the skin turns deep, glossy, and lacquered. The cavity is packed with scallion, parsley, and garlic to perfume the bird from the inside as it cooks.

The key is indirect heat. The coals sit off to one side and the duck roasts over a foil pan, so all that rendering fat drips away instead of causing flare-ups, while dampened hickory chips added every half hour keep a steady stream of smoke going.

Throughout, the bird is basted with a glaze of soy sauce, honey, and lemon juice that caramelizes into a burnished, sweet-savory skin. Skim off the grease as it collects, and after a couple of hours you have smoky, tender duck. Serve it with plum sauce for dipping, the traditional partner.

Pro Tips

• Cook over indirect heat, coals to the side and a drip pan under the duck, so the rendering fat doesn’t flare up and char the skin.
• Add dampened hickory chips every 30 minutes for steady smoke, and keep the hood closed to hold it in.
• Baste often with the soy-honey glaze; the honey caramelizes into a lacquered skin over the gentle heat.
• Drain off the rendered grease as it collects in the pan to avoid flames and a greasy bird.

Variations

• Add fresh ginger or star anise to the cavity for more five-spice character.
• Use tamari in place of soy sauce to keep it gluten-free.
• Serve with steamed buns, scallions, and hoisin alongside the plum sauce.