Pulled Peking Duck Legs

Pulled Peking Duck Legs

Here's another recipe from my time working at a Chinese restaurant. My favorite thing about eating Chinese food is the starters and sides... and peking duck is the #1 starter for me. 

Pulled Peking Duck Legs
  • 2 duck legs
  • 1 tbsp salt
  • 1 tbsp Chinese five spice
  • 1 tbsp honey
  • oil
  1. Remove duck from packaging and pat dry with kitchen roll

  2. Using a sharp knife, score the skin of the duck diagonally

  3. Rub the duck with five spice and salt

  4. Let duck legs sit for about an hour

  5. Preheat oven to 170C

  6. Heat oil in a pan and then fry the duck legs for about 2 minutes each side, until browned and becoming to crisp

  7. Transfer duck legs to a casserole dish, skin side up and brush  with honey

  8. Put in the oven for an hour and a half (190 minutes)

  9. Check on the duck half way through and brush skin with the oil and honey mixture which will have gathered in the bottom of the dish

  10. After an hour and a half remove from the oven and let sit for 10 minutes

  11. Using a fork, pull and shread the meat of the bones 

  12. Serve with pancakes, spring onion, cucumber and hoisin sauce 


Let me know what you think...