Preheat the oven to 275°F.
Make 4 to 5 parallel slashes in the skin and fat of the duck breasts, being careful not to cut the meat.
4 duck breasts (about 2 pounds)
Place the duck breasts skin side down in the pot, sprinkle with the garlic and ginger, and add enough water to come just halfway up the side of the duck.
3 cloves garlic, minced, 1 inch ginger, minced
Cover and cook for one hour. Then remove the lid and cook until the duck reaches an internal temperature of 165°F, about 30 to 45 minutes.
Let the duck cool in the liquid until it is cool enough to handle. Then remove and discard the skin and fat layer.
Use your hands or two forks to shred the duck breasts into bite-sized pieces.
Add the duck to a medium-sized pot over low heat. Add the hoisin sauce and cook until the duck is warm and thickly coated with sauce.
¼ cup hoisin sauce
Serve warm with rice, pancakes, or steamed bao.