• 1 4-6lb Whole Duck
• BBQ or hoisin sauce
• Shredded daikon and carrots
• thinly sliced cucumber, jalapeno and scallions
• cilantro sprigs
• slider buns, bao buns, or mini pitas

 

Roast the Duck

Heat oven to 325. Place duck on a rack in a deep roasting pan (the deeper the pan, the less your oven will get splattered), breast-side up, and season with salt and pepper. Then slide the pan into the oven and cook, undisturbed, for 2 hours.

Remove duck from oven, and use the point of a sharp knife to prick the skin of the bird, all over the breasts and thighs. Return bird to oven, and cook for 1 to 2 more hours, or until an instant-read thermometer inserted into the thigh measures around 155 degrees.

 

Optional: Crispy Skin

If you’d like to crisp the skin, increase oven temperature to 450F, and cook until the duck is golden and crisp, 15 to 30 minutes. If not, you can proceed to shredding the duck without crisping.

 

Shred the Meat

Carefully remove the roasting pan from the oven, and transfer the duck to a cutting board. (Let the fat in the pan cool, then store it, covered, in the refrigerator. It is an excellent medium for roasting potatoes.) Allow the duck to rest for a few minutes, then shred it, using two forks to pull the meat apart. Add your favorite barbecue sauce, to taste, or your favorite hoisin sauce, to taste. Keep warm.

 

To make sandwiches/sliders/buns

Toast bread, if desired. Add duck meat, vegetables and additional sauce if desired.