* 1 pack Gressingham Memphis BBQ Pulled Duck (2 duck legs in with Barbecue sauce)
* 1 Pack Discovery Taco trays or if you must ,1 Pack El Paso Taco shells (see notes above)
* 6 Spring onions
* 12 Baby tomatoes
* Half a green Sweet pepper
* 10 Black cherries
* 150 ml pot of Sour cream

===Method===
* Remove the Duck legs from the plastic wrapping and place in the tray provided, make sure you include all the lovely Fat too!
* Leave the Sauce sachet to one side for now
* Roast the Duck legs at 180° C for 25 minutes, uncovered, in the tray provided
* Add the contents of the Memphis Barbecue sauce to the duck's legs and mix well
* Bake for a further 10 minutes
* When there is 5 minutes remaining pop the Taco trays or fragile El Paso Taco shells into the Oven to warm up
* Meanwhile: chop the Spring onions (Scallions)
* Halve the Tomatoes
* Halve the Cherries and remove the stones
* Chop the Green pepper
* Using two forks, shred the Duck legs with two forks

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