• 4 duck breasts
• 30 ml (2 tbsp) soy sauce
• Chinese 5 spice powder to taste
• Smoke Mix
• 125 ml (1/4 cup) long grain rice
• 45 ml (3 tbsp) brown sugar
• 30 ml (2 tbsp) black tea

• 10 ml (2 tsp) rice vinegar
• 60 ml (1/4 cup) Hoisin sauce
• 60 ml (1/4 cup) oyster sauce
• 5 ml (1 tsp) sesame oil
• 5 ml (1 tsp) ginger, grated
• 5 ml (1 tsp) orange zest, grated
• Water, as needed

1. Brush duck breasts with soy sauce and sprinkle with Chinese 5 spice powder. Place smoke mix ingredients on a sheet of aluminum foil.
2. Place open sheet of aluminum foil directly on barbecue coals. Oil grill rack and return it to its place above the coals.
3. Light barbecue, set to mediumhigh and close lid. Once smoke appears, place duck breasts on oiled grill. Continue cooking over low heat and let smoke for 15-20 minutes.

1. Meanwhile, prepare the sauce by combining sauce ingredients in a bowl, adding enough water to get the desired texture. Serve smoked duck breasts with cold sauce.

Serves: 4