Gressingham Memphis Barbecue Pulled Duck
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