Name: Chinese Pulled Duck
Yield: Serves 4
Cuisine: Chinese
Ingredients: Brioche buns, to serve; 4 large duck legs, skin on and bone in; 1 tablespoon vegetable oil or duck fat; 4 star anise; Sea salt and freshly ground pepper; Plum sauce, to serve; 4 cloves garlic, peeled and minced; 2” (5 cm) peeled fresh ginger, finely diced; Cucumber, sliced into matchsticks, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

This is my take on something similar to Peking Duck. Duck legs are cooked long and slow in a delectable five-spice marinade. They are then shredded (or pulled) before being served in toasted brioche buns with plum sauce. You can cook a whole duck for this, but I always find duck legs more manageable, and you get more meat ratio to bones too. The ingredients below are for 4 people, but this recipe can be notched up a bit, say to 8 duck legs+, which would be perfect for a large gathering or a