Pulled Duck
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
8 servings
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Calories
259 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
American
Pulled Duck
Description
Pulled Duck involves first seasoning duck legs and wings with salt, then smoking them low and slow at about 200°F for one to three hours. The smoke imparts flavor while slowly rendering some of the fat, which can be reserved for later use. After smoking, the legs are braised in duck or chicken broth combined with water, cooking slowly in a covered pot at 350°F in the oven or on the stovetop at medium-low heat until the meat is tender enough to easily shred.
Once braised, the legs are removed and the meat pulled away from bones and skin, then shredded. The resulting meat can be seasoned with salt, black pepper, and some of the reserved duck fat to maintain moisture. It can then be used as a base for various sauces or preparations.
This method works with various duck or goose types and even other similar wild birds, allowing flexibility. Smoking time should be monitored carefully as over-smoking can produce unpleasant harshness. The braise time depends on bird age and toughness, so patience is key to achieving tender, shreddable meat.
The accompanying broth is flavorful and can be repurposed for duck soups or other recipes. Leaving the pulled duck relatively plain enables versatile reuse with different sauces or dishes.
Ingredients
- 3 pounds duck leg and wing skin on or off, or goose leg and wing
- salt
- 1 quart duck broth or chicken broth
Instructions
- Salt the legs and wings well. Get your smoker ready and set it to about 200°F. Put the duck legs in the smoker -- if they are very fatty, set a drip tray under them. Reserve any fat that collects because it tastes amazing! Smoke the legs for 1 to 3 hours; I do 2 hours.
- Put the legs in a heavy, lidded pot and cover with the broth and enough water to cover the legs by about 1 inch. Cover and either cook in the oven at 350°F or on the stovetop on medium-low until the meat is beginning to fall off the bone, about 2 to 4 hours -- the low end is for domesticated ducks, the high end for very old wild ducks and geese.
- Remove the legs and pull the meat and skin off the bones. Discard the bones. Shred with forks or your fingers, or chop. Season with salt and black pepper, and mix in some of the smoked duck fat, and whatever sauce you want.
Notes
- Reserve the rendered duck fat collected during smoking; it adds flavor when mixed back into the pulled meat.
- Keep smoking under 3 hours to avoid an overpowering smoky flavor that can be unpleasant.
- Braise wild or older birds longer to achieve tender meat suitable for pulling; times can range from 2 to 4 hours.
- The leftover braising broth is valuable and can be used to prepare duck soups or similar dishes.
- This technique is adaptable for various poultry and similar meats beyond duck, including goose and wild game birds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 134mg | 45% |
| Sodium | 613mg | 26% |
| Potassium | 35mg | 1% |
| Sugar | 1g | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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