If you like pulled pork then you will love this pulled duck with a Tennessee rub recipe. Serve with corn bread and slaw. (Serves 4)

Step By Step Instructions

  1. Pre heat the oven to 160°C, 140°C Fan, Gas Mark 3
  2. Combine all the ingredients of the Tennessee rub. Set aside. 
  3. Next, take a baking tray and lay the onions across the bottom of the tray. Take the duck legs and generously season both sides with salt. Then take the Tennessee mix and rub into the duck legs, saving a little to sprinkle on at the end. 
  4. Place the duck legs onto the onions and pour in the Jack Daniel’s and stock/water so that it comes halfway up the duck legs. I
  5. Put the legs in the oven and cook for approx 2 hours or until the meat is very tender (you can check this with a skewer and another thing to note is if the liquid in the tray has evaporated too quickly then you need to add a little more during the cooking process.) 
  6. When the meat is tender remove the tray from the oven and allow to the legs cool a little. With 2 forks scrape and pull the meat from the bone - this should be easy, if not return to the oven for another 10-15 minutes. If you prefer not to eat the skin of the duck remove before shredding.
  7. When you have taken all the meat off the bone, discard the bones and  place the meat onto a board, sprinkle the remaining Tennessee rub over the meat and serve with your favourite slaw and some corn bread. Tuck in!

Comments

  • Going to try this

    Gina abram, Southport, GB

  • Did this in the slow cooker - sliced the onions and put in first, put duck legs on top, cooked on low for 8 hours and then shredded the meat from the bones. Reduced the liquid down at the end then stirred back in the shredded duck meat and the cooked onion - don't want the tasty onion to go to waste. Was so yummy served with corn bread and baked sweet potato.

    A Trotter, Hartlepool, GB

  • Cut a whole duck and did this ..WOW a taste treat..it stayed so moist..the spare Jack was put to good use during the cooking time...

    Adrian Elward, Folkestone., GB

  • A delicious way of cooking duck with a kick!

    Robert Williams, Brighton & Hove, GB

Do you have any comments or suggestions?