Kalua Duck

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


  1. Process the duck:   Take the duck and remove the head at the shoulders and remove the feet at the knees. 
  2. After that, you can cut the duck as you would a chicken.  Piece out the thighs, the wings and the breast. 
  3. 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. 
  4. Take a deep pan or a Dutch oven and line it with one of the banana leaves. 
  5. 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. 
  6. 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. 
  7. While the duck cooks, pour the white wine in a small sauce pot and cook on high heat.
  8. 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. 
  9. 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.
  10. If you want to add more liquid smoke or salt, you can at this point. 
  11. 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. 
  12. Sprinkle on a little salt and fry each side for about 8 minutes or until brown and slightly crispy. 
  13. Set the skins on some paper towels but keep the oil in the frying pan. 
  14. 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. 
  15. Chop the duck skins into little bits.  
  16. Gather the Hawaiian rolls or Lotus buns
  17. 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) 

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