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Pulled Duck with Barbecue Sauce

Servings: 4
Author: Alison

Ingredients

  • 4 duck legs
  • 400 ml/14fl oz apple juice
  • For the rub
  • 2 tbsp fennel seeds
  • 1 tbsp ground black pepper
  • 2 tsp dried chilli flakes
  • 2 garlic cloves
  • 2 tsp caraway seeds
  • 1 inch grated ginger root
  • 1 tbsp smoked paprika
  • 2 tbsp brown sugar
  • For the barbecue sauce
  • 200 ml/7fl oz passata
  • 1 tsp Dijon mustard
  • 1 tbsp sugar
  • 30 ml/1fl oz white wine

Instructions

  • Preheat the oven to 400F/200C/Gas 6
  • Mix together the ingredients for the rub and squash to make a powder
  • Rub the mixture over the duck legs
  • Place the duck in a roasting tin and add the apple juice
  • Cook for 20 minutes then baste with the juice.
  • Turn the oven down to 325F/170C/Gas 3
  • Cook for another hour to an hour and a half until the meat is soft and can be pulled from the bones.
  • Leave the duck in the tin to rest and pour the juice into a pan, skimming off the fat.
  • Add the barbecue sauce ingredients and bring to the boil.
  • Reduce the heat and simmer for fifteen minutes until thickened.
  • Pull the duck into shreds using two forks and serve with the sauce.