Featured in blog: Under the Influence
- 1 whole duck quartered
- 2 banana leaves
- Liquid smoke
- Rock salt
- 1 cup white wine
- 1.5 cups hoisin
- Hawaiian sweet rolls or lotus buns
- ½ onion sliced thin
- Olive oil
- Process the duck: Take the duck and remove the head at the shoulders and remove the feet at the knees.
- After that, you can cut the duck as you would a chicken. Piece out the thighs, the wings and the breast.
- When you have it pieced out, cut off the skin from all the meat, place it on a bowl and put it in the fridge.
- Take a deep pan or a Dutch oven and line it with one of the banana leaves.
- Put in the thighs, wings and breasts and pour in enough water to coat the meat. Add in ¼ of the bottle of liquid smoke and sprinkle on about 1.5tsp of rock salt.
- Cover with the banana leaf and fold the other banana leaf on top of that. If the pot has a lid, place it on. If not, cover with 2 layers of foil and place it in the oven at 425 degrees. Cook for 1 hour.
- While the duck cooks, pour the white wine in a small sauce pot and cook on high heat.
- After 10 minutes, reduce heat to medium high and add in the hoisin sauce. Stirring often, cook the sauce for another 10 minutes. It should reduce a little bit. Remove from heat and set aside.
- After the duck has cooked for an hour, pull it out and shred it with a fork in the same pot it was cooked in.
- If you want to add more liquid smoke or salt, you can at this point.
- While the duck cools down, take a frying pan and pour in a little olive oil, about 1 tbsp. Get the pan on medium high heat and place the duck skins in the pan.
- Sprinkle on a little salt and fry each side for about 8 minutes or until brown and slightly crispy.
- Set the skins on some paper towels but keep the oil in the frying pan.
- Place the sliced onions in the frying pan and sauté for about 5 minutes on medium high heat. Remove from the oil and place on some paper towels.
- Chop the duck skins into little bits.
- Gather the Hawaiian rolls or Lotus buns
- Place the duck, sautéed onions, duck chicharon, and a little of the sauce over the whole thing on the rolls or buns (in this order)