Pulled Duck Breast

two pulled duck bao on a plate next to a bowl of pulled duck.

5 from 1 vote

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This pulled duck breast is cooked low and slow and then mixed with hoisin sauce. It's delicious wrapped in a pancake or made into duck bao.

Prep Time15

Cook Time1 45

Total Time2

Course: Poultry

Cuisine: Asian

Servings:

Calories: 321kcal

Author: Joanne Stekler

Equipment

Dutch oven or other lidded oven-safe pot

Ingredients

4 duck breasts (about 2 pounds)
3 cloves garlic, minced
1 inch ginger, minced
¼ cup hoisin sauce plus more as desired

Instructions

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.

Notes

Serving suggestions:
- With bao or pancakes, serve with green onions, chopped carrots and cucumbers, and more hoisin sauce on the side. Flour tortillas can be a non-traditional substitute for Chinese pancakes in a pinch.

- I'm still working to find my favorite recipes for bao, but to make those steamed duck buns, I adapted a recipe for char siu bao and added green onions, soy sauce, sesame oil, and five-spice powder to my pulled duck recipe.

Nutrition