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Pulled Duck, tender barbecue duck meat served with fresh coriander and coleslaw
Succulent pulled duck coated in sticky BBQ sauce, served in a bun

Sticky pulled duck with BBQ sauce

Author: Flavelo
Recipes Main Courses Quick Meals
Pulled Duck is the more elegant cousin of pork (pulled pork). Duck meat fibres are darker and fattier, making them perfect for slow roasting. During confit-style roasting, the fat renders out, and the meat steams until tender in its own juices, and finally, the caramelisation of the BBQ sauce provides the ultimate flavour profile.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs 10 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Roasting tray: For roasting.
  • Aluminium foil: For covering.

Instructions

1 ✓

Salt and pepper the duck legs and sear in a pan until the skin is golden brown.

Tip: Rendering the fat is important, otherwise the dish will be too greasy at the end.
2 ✓

Place in a roasting tray, sprinkle with the onion, garlic, sugar, vinegar. Cover tightly with aluminium foil. Roast at 160°C for 2 hours.

Tip: Steam forms under the foil, preventing drying out and softening the fibres.
3 ✓

Remove the foil. The meat should be tender. Shred into strands with a fork (discard the skin and bone or use for something else).

4 ✓

Mix the meat with the BBQ sauce and put back in the oven for 10 minutes to brown.

Tip: The sugar content of the sauce caramelises onto the meat strands.
5 ✓

Serve in a bun or tortilla, with coriander.

Recipe FAQ

Why doesn't the meat fall apart?
It hasn't roasted long enough. The collagen between fibres needs time to break down. Roast longer covered!

Ingredients

  • 4 pcs Duck legs
  • 200 ml Barbecue sauce
  • 2 tbsp Olive oil
  • 1 pc Red onion (chopped)
  • 2 cloves Garlic (crushed)
  • 1 tbsp Brown sugar
  • 1 tbsp Cider vinegar
  • 1 tsp Salt, Pepper
  • 10 g Fresh coriander