Pulled duck is a really tasty alternative to pulled pork. The Jack Daniel’s Tennessee Rub packs it with flavour. Just one bite and we’re transported to the USA.
Preparation: 5 minutes
Cooking: 2 hours
• 4 Gressingham duck legs
• 2 onions, peeled and roughly chopped
• 300 ml Jack Daniel’s
• 500 ml chicken stock or water
• 6 teaspoons smoked paprika
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons black pepper
• 2 teaspoons dried chilli flakes
• 6 teaspoons grain mustard
• 4 teaspoons brown sugar
• 1 teaspoon ground ginger
• 3 tablespoons Worcester sauce
• 8 cloves garlic, finely chopped
1. Pre heat the oven to 160oC
2. Combine all the ingredients of the Tennessee rub. Set aside.
3. Next, take a baking tray and lay the onions across the bottom of the tray. Take the duck legs and generously season both sides with salt. Then take the Tennessee mix and rub into the duck legs, saving a little to sprinkle on at the end.
4. Place the duck legs onto the onions and pour in the Jack Daniel’s and stock/water so that it comes halfway up the duck legs.
5. Put the legs in the oven and cook for approx 2 hours or until the meat is very tender (you can check this with a skewer and another thing to note is if the liquid in the tray has evaporated too quickly then you need to add a little more during the cooking process.)
6. When the meat is tender remove the tray from the oven and allow the legs to cool a little. With 2 forks scrape and pull the meat from the bone – this should be easy, if not return to the oven for another 10-15 minutes.
7. When you have taken all the meat off the bone, discard the bones and place the meat onto a board, sprinkle the remaining Tennessee rub over the meat and serve with your favourite slaw and some corn bread. Tuck in!
Gressingham has lots of recipes along with “how-to” videos on their website gressinghamduck.co.uk.