Gressingham Memphis Barbecue Pulled Duck

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£4.00 (November 2105)
Gressingham Memphis Barbecue Pulled Duck (whole duck legs with sauce)

Gressingham Memphis BBQ Pulled Duck is delicious, if not slightly misleading. It's not ready to serve (or heat) pulled duck, it's 2 partly cooked duck legs, in a foil oven tray with a sachet of Memphis barbecue sauce.

These are delicious and make a great filling for rolls, sandwiches, tortillas and tacos. When I first spotted them I used the pulled duck to make Memphis BBQ pulled duck tacos. A fabulous meal, let down by piss-poor taco shells. Excuse the profanity, I am still cross about these miserable ingredients!

The packet suggests discarding the juices after 25 minutes of cooking, however, I reserved the juices and allowed them to cool overnight. In the morning what was left was almost all lovely jelly and hardly any fat. What a waste!

Cooking the Gressingham pulled duck legs

The Gressingham way

  • Remove the duck legs from the plastic bag and add to the foil tray provided together will all the fat and juices
  • Roast uncovered for 25 minutes at 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
  • Drain and discard the fat and juices
  • Squeeze the contents of the Memphis barbecue sauce over the duck legs
  • Roast for a further 10 minutes
  • Using two forks, shred the duck and remove the bones
  • Ensure the barbecue sauce is well mixed over the shredded duck
  • Serve

My Way

  • Remove the duck legs from the plastic bag and add to the foil tray provided together will all the fat and juices
  • Roast uncovered for 35 minutes at 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
  • Drain and reserve the juices and keep warm
  • Using two forks, shred the duck and remove the bones
  • Add half of the reserve juices with the barbecue sauce and mix in with the shredded duck, adding more of the reserve juices if needed
  • Serve

See also

See also