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–+ servings
Servings: 8 people

Pulled Duck

Tired of roast duck? Try our recipe for pulled duck - perfect for the weekend or a special occasion!
Author: Per Asmussen
Course: Dinner
Cuisine: American
Keyword: Duck, oven food, Poultry, simmered, usa
Prep Time: 6 hours
Cook Time: 6 hours
Metric - US Customary

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.