I’ve raved about 5 spice and smoke plenty so I’ll just get straight to the recipe. You’re welcome.
4 duck breasts
1 recipe Nuoc Cham
1 – 2 tbsp 5 spice powder
generous amount of salt and pepper
2 servings cooked Ramen or rice noodles
2 green scallions, trimmed and sliced on the bias
1 green bell pepper, trimmed, seeds removed, and julienned
1 additional cup chopped veg of choice such as zucchini, carrots, or snow peas
2 tbsp Tamari, or to taste
1/4 cup Hoisin, or to taste
2 – 4 dried chiles de Arbol, optional
toasted sesame oil
Place the duck breast in a storage container and cover with the Nuoc Cham, adding cold water as needed, until the duck is submerged. Cover then transfer to the fridge and allow to marinate overnight.
Remove the duck from the fridge, rinse off the marinade, pat dry with paper towels, and transfer to a clean surface. Generously coat the duck on all sides with the 5 spice powder, salt, and pepper. Allow to reach room temperature.
Prep an offset smoker or charcoal grill. If smoking, grab a hickory block to later place on the coals.
Once the goals are white hot, place the hickory block on top, and place the duck inside the barrel. Smoke for 2 – 3 hours until the duck reaches an internal temperature of at least 135 degrees.
Place two of the duck breasts in a storage container to reserve for another recipe.
While the remaining duck rests, prepare the Hoisin Noodles.
In a wok, sauté the vegetables over high heat with a splash of toasted sesame oil until just tender. To the same wok, add in the dried chilies, Tamari, and Hoisin. Cook until sauce has slightly reduced then toss in the cooked noodles. Turn off the heat, taste and adjust seasoning as needed.
Slice the duck breast. Distribute the stir fry veg and noodles into two bowls. Place the sliced duck breast on top of the noodles and garnish with fresh cilantro, if desired. Serve immediately.