View source for Gressingham Memphis Barbecue Pulled Duck


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|title=Gressingham Memphis Barbecue Pulled Duck Cooking Wiki
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|keywords=#gressinghammemphisbarbecuepulledduck #barbecuesauce #duck #bones #preparedfoods #tortillas #memphisbbqpulledducktacos #tacos #thesemiserableingredients #poultry 
|hashtagrev=12032020
|description=2 pre-cooked Gressingham duck legs with a Memphis barbecue sauce
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[[Image:{{PAGENAME}}.jpg|300px|thumb|right|£4.00 (November 2105)]]
[[Image:Gressingham Memphis BBQ Pulled Duck.jpg|thumb|right|300px|[[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
{{Tortillas-See also}}
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[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:Meat]]
[[Category:Poultry]]

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