Preparation

1. Pierce the Duck Skin:
   • Pat the duck completely dry using paper towels. Use a fork to pierce the skin all over, being careful not to pierce the meat. This step helps render the fat during smoking while keeping the meat moist.
2. Mix the Marinade:
   • In a mixing bowl, whisk together the soy sauce, maple syrup, sesame oil, Chinese five-spice powder, minced garlic, and ginger.
3. Marinate the Duck:
   • Place the duck in a large bowl or resealable plastic bag. Pour the marinade over the duck, ensuring it’s well coated on all sides. Cover the bowl (or seal the bag) and refrigerate for 24 to 48 hours, turning occasionally to ensure even marination.

Smoking the Duck

4. Prepare the Smoker:
   • Heat an outdoor smoker to 200°F (93°C). Choose your wood chips—apple, cherry, pecan, or oak all pair beautifully with duck.
5. Place the Duck in the Smoker:
   • Remove the duck from the marinade and let it come to room temperature for about 30 minutes. Place the duck on the smoker rack, breast side up.
6. Smoke the Duck:
   • Smoke the duck for approximately 4 hours, maintaining the temperature at 200°F (93°C). After 3 hours, brush the duck generously with additional maple syrup to enhance its flavor and develop a glossy finish.
7. Check Doneness:
   • Use a meat thermometer to ensure the thickest part of the duck breast reaches an internal temperature of 165°F (74°C).
8. Rest the Duck:
   • Remove the duck from the smoker and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.