Pulled Duck Leg & Sweet Chilli Sauce

If you like pulled pork then you will love this pulled duck sweet chilli recipe. Serve with crusty bread and coleslaw.

Servings
Serves: 2
Prep
5 mins
Cook
90 mins

Ingredients

  • 2 Gressingham duck legs
  • 1/2 tsp of ground cumin
  • 1/2 tsp of ground paprika
  • Salt and pepper
  • 200g sweet chilli sauce for cooking and extra for dipping
  • 150g mixed leaves

Method

  1. Pre-heat the oven to 180oC, Fan 160oC, Gas Mark 4
  2. Season the duck legs with salt and pepper on both sides. Then mix the cumin and paprika together in a bowl and rub in to the legs. Place the duck legs on a wire rack on a baking tray and put in them in the oven. Cook for approx 1 hour and 10 minutes and take out of the oven. Pour the chilli sauce over the 2 legs and return to the oven on a lower temperature of 160oC for 20 minutes.
  3. Take the duck legs out of the oven and allow to cool for a short period of time. Shred the duck with 2 forks and discard the bones. Divide the mixed leaves onto 2 plates and top with the shredded duck. Garnish with spring onions and serve with extra sweet chilli sauce.
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.