YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“I have only ever enjoyed Peking Duck pancakes in select Chinese restaurants. After seeing succulent duck breasts available at the butcher shop, I had a spontaneous desire to change how I enjoy duck. It turns out pushing outside of my comfort range, the Peking Duck pancakes were fabulous! I love a hint of smoke and pairing smoke with the duck breasts on the Yoder Flat Top enhanced the dish entirely. Cucumber, green onion and hoisin are the traditional condiments for Asian pancakes. But what if you thought about this like a taco – think pickled carrots, finely sliced lettuce and a little sriracha? Oh boy, I better get back to the grill. I’m hungry!”
—
Recipe from Janice Smella
Instagram: @janice_smellaQue
Facebook: @SmellaQue
Blog: smellaque.com
Cooked on the Yoder Smokers Flat Top Charcoal Grill:
Yoder Smokers 24″ x 48″ Adjustable Charcoal Grill on Competition Cart
INGREDIENTS
- 2 duck breasts with skin
- Yoder Chicken spice rub
- Hoisin sauce (found in Asian section of grocery store)
- Green onion, sliced lengthwise
- Cucumber, sliced thin on diagonal
- Pre-made Peking duck/ Mandrin pancakes, substitute of 4” flour tortillas also work
INSTRUCTIONS
- Warm-up your Yoder Smokers Flat Top charcoal grill 24×48 with one chimney of lit charcoal to 300-350°F.
- Using a sharp knife score (aka slice) the skin partway (not all the way through) without cutting into the duck meat. Keep scores about ¼” to ½” wide. Turn the duck 180 degrees and score the skin again for a crosshatch pattern.*
- Season the meat and skin of the breast liberally with Yoder Chicken spice rub.
- Place duck breasts fat side down, meat side up on smoker with 8” adjacent to the charcoal. As the skin renders, the fat will drip on the charcoal to cause flare ups, which will quickly burn your duck breast.
- Cook for 7 minutes or when the skin is coloured and crispy and flip to cook for additional 7 minutes. Total cook time ~15 minutes until internal temperature is 120°F (I like my duck at medium rare at 130°F) or 10°F degrees below your desired finishing temperature.**
- Rest duck on a plate for at least 10 minutes and lightly cover with a tented foil or lid on a plate.
- Meanwhile preparing the green onion and cucumber slices.
- Slice duck breasts crosswise into thin slices, against the grain.
- Assemble the Smoked Peking Duck pancake alternating duck with cucumber and green onion slice with a drizzle of hoisin sauce. Enjoy!
*Note: Scoring the skin of duck breasts enables the fat to render without overcooking the duck meat, while becoming a vessel to hold flavor.
**Note: Duck should finish 130F for medium rare or 140F for medium or 155F for well done.
“I have only ever enjoyed Peking Duck pancakes in select Chinese restaurants. After seeing succulent duck breasts available at the butcher shop, I had a spontaneous desire to change how I enjoy duck. It turns out pushing outside of my comfort range, the Peking Duck pancakes were fabulous! I love a hint of smoke and pairing smoke with the duck breasts on the Yoder Flat Top enhanced the dish entirely. Cucumber, green onion and hoisin are the traditional condiments for Asian pancakes. But what if you thought about this like a taco – think pickled carrots, finely sliced lettuce and a little sriracha? Oh boy, I better get back to the grill. I’m hungry!”
—
Recipe from Janice Smella
Instagram: @janice_smellaQue
Facebook: @SmellaQue
Blog: smellaque.com
Cooked on the Yoder Smokers Flat Top Charcoal Grill:
Yoder Smokers 24″ x 48″ Adjustable Charcoal Grill on Competition Cart
INGREDIENTS
- 2 duck breasts with skin
- Yoder Chicken spice rub
- Hoisin sauce (found in Asian section of grocery store)
- Green onion, sliced lengthwise
- Cucumber, sliced thin on diagonal
- Pre-made Peking duck/ Mandrin pancakes, substitute of 4” flour tortillas also work
INSTRUCTIONS
- Warm-up your Yoder Smokers Flat Top charcoal grill 24×48 with one chimney of lit charcoal to 300-350°F.
- Using a sharp knife score (aka slice) the skin partway (not all the way through) without cutting into the duck meat. Keep scores about ¼” to ½” wide. Turn the duck 180 degrees and score the skin again for a crosshatch pattern.*
- Season the meat and skin of the breast liberally with Yoder Chicken spice rub.
- Place duck breasts fat side down, meat side up on smoker with 8” adjacent to the charcoal. As the skin renders, the fat will drip on the charcoal to cause flare ups, which will quickly burn your duck breast.
- Cook for 7 minutes or when the skin is coloured and crispy and flip to cook for additional 7 minutes. Total cook time ~15 minutes until internal temperature is 120°F (I like my duck at medium rare at 130°F) or 10°F degrees below your desired finishing temperature.**
- Rest duck on a plate for at least 10 minutes and lightly cover with a tented foil or lid on a plate.
- Meanwhile preparing the green onion and cucumber slices.
- Slice duck breasts crosswise into thin slices, against the grain.
- Assemble the Smoked Peking Duck pancake alternating duck with cucumber and green onion slice with a drizzle of hoisin sauce. Enjoy!
*Note: Scoring the skin of duck breasts enables the fat to render without overcooking the duck meat, while becoming a vessel to hold flavor.
**Note: Duck should finish 130F for medium rare or 140F for medium or 155F for well done.
