Hunan-Style Smoked Duck with Spicy Chili Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Smoked duck breast glazed in a vibrant spicy chili sauce, combining smoky richness with the heat and tang typical of Hunan flavors. This chinese-inspired quick meals ready in about 75 minutes blends breasts (about 400 g total) duck breast, soy sauce, Shaoxing wine into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 breasts (about 400 g total) duck breast
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp hoisin sauce
• 1 tbsp chili bean paste (doubanjiang)
• 3 cloves garlic cloves
• 1 inch piece ginger
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 1 cup smoking wood chips (apple or hickory)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Score the skin of 2 duck breasts (about 400 g total) in a diamond pattern, then season with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 20 minutes.
2. Step 2: Heat a heavy skillet over medium heat, place the duck breasts skin-side down with no oil, and cook for 6-8 minutes until the skin is crispy and golden. Flip and cook the other side for 3 minutes. Remove and let cool.
3. Step 3: Prepare a smoking setup with 1 cup apple or hickory wood chips in a covered pan or smoker. Place the duck breasts on a rack above the chips, cover tightly, and smoke over low heat for 20 minutes to infuse smoky flavor.
4. Step 4: Meanwhile, mince 3 garlic cloves and grate 1 inch ginger piece. In a small saucepan, heat 2 tbsp vegetable oil over medium heat. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
5. Step 5: Stir in 1 tbsp chili bean paste, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp hoisin sauce, and 1 tsp brown sugar. Simmer for 3 minutes until the sauce thickens slightly.
6. Step 6: Slice the smoked duck breasts thinly, arrange on a serving dish, and drizzle generously with the spicy chili sauce. Serve warm with steamed greens or rice.