Recipe for pulled duck
Enjoy a juicy and flavorful pulled duck, cooked slowly and carefully to achieve the perfect texture and taste. We draw inspiration from Pulled Pork, using a dry rub with the same flavors familiar from the pork dish.
So if you’re tired of traditional roast duck, this is a wonderful recipe, and the meat can easily be used in many other dishes. I typically freeze it in 300-gram bags, which can be used with pita bread, tortillas, or in a quiche or pasta dish.
The meat is generally perfect for being served as part of a pulled pork burger: The dish combines the deep flavor of duck with the sweetness of homemade coleslaw and a hint of acidity from pickled red onions, served in soft, homemade potato buns. This dish is a true crowd-pleaser and perfect for any occasion, from cozy family nights to larger gatherings.
Pulled Duck
Equipment
- Oven
- Ovenproof dish
- Meat Thermometer can be omitted
Ingredients
- 2800 gram Whole Duck the size doesn't matter much - it can be 2-4 kg
Brine
- 300 gram Salt
- 150 gram Sugar
- 3 pcs. Bay Leaf
- 10 pcs. Peppercorns
Dryrub
- 48 gram Brown sugar
- 14 gram Paprika
- 7 gram Smoked paprika
- 18 gram Coarse salt
- 2 gram Pepper
- 2 gram Cayenne Pepper
- 3 gram Chili Powder
- 3 gram Aromat Spice can be omitted
- 3 gram Onion Powder
- 3 gram Garlic Powder
- 2 gram Cumin
Instructions
Brining the Meat
- Mix water, sugar, salt, and optionally bay leaves and peppercorns in a large pot/container. I used a 10-liter pot for this.
- Remove the innards from the meat and rinse it off.
- Place the meat in the pot with the water and let it soak - for example, overnight.
Dry Rub
- Mix all the ingredients together in a bowl.
- Use a fork to mix them together.
Pulled Duck
- Preheat the oven to 110 degrees Celsius (230 degrees Fahrenheit).
- Take the meat out of the water and dry it off with a clean tea towel.
- Place the meat in an ovenproof dish and score the duck on both sides in the skin - be careful not to cut into the meat.
- Use 3/4 of your dry rub and rub/massage it into the meat on both sides. Place the meat breast side down and press hard on the duck, so it possibly cracks at the back and flattens out a bit.
- Cover the top of the dish with aluminum foil and put it in the oven.
- After 4 hours, take the dish out of the oven and pour the liquid into a bowl/dish.
- Turn the meat over and put it back in the oven without the aluminum foil on top.
- Place the liquid in the freezer for 30-60 minutes. This will cause the fat to rise to the top so you can remove it with a spoon. Pour the juice (and the small amount of remaining fat) into a pot and bring it to a boil to reduce it.
- After 5.5 hours in the oven, take the meat out and increase the temperature to 220 degrees Celsius (428 degrees Fahrenheit).
- Pat the meat dry with a clean tea towel and add the rest of your dry rub to the top of the duck (with the breasts facing up).
- Once the oven is hot, place the duck in the oven and cook for 20-25 minutes.
- Take the dish out of the oven and place it on a cutting board.
- Take 2 forks and pull the meat apart, using a knife if necessary to cut the meat closest to the carcass/bones.
- Place the meat back in the dish and pour the reduced liquid over it.
- The meat is now ready to serve.
- Enjoy.