Chinese Pulled Duck

Chinese and the Far East

Preparation info
  • Serves


    • Difficulty


Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

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