Monday, 14 November 2016

Slow Roasted Pulled Duck

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Pulled chicken, yes. Pulled pork. Oh, yes. 

Pulled duck? 

Hell yeah. 


Slow Roasted Pulled Duck

I seem to be a bit obsessed with making pulled meats that aren't pork shoulder. I've done it with chicken, beef, gammon and now I've done it with duck. More or less any meat can be cooked slow and low enough until tender and shredded apart with a couple of forks. 

What I love the most about this pulled duck recipe is that you get the tender meat but also the sticky, chewy, roasty bits that makes a great pulled pork. I thought about doing this in the slow cooker, which you could do - but you'd lose all those crunchy, golden bits. 

What I also love is that the duck is rubbed with a special spice blend that I often use for ribs and other roasted meats. It includes coconut sugar, for its toffee-like, caramel tones, as well as ground ginger for zestiness and marjoram and thyme for leafy fragrance.


Slow Roasted Pulled Duck

I was sent the duck from Farmer's Choice, an online butcher that specialises in free-range meat and game, as well as fish and other ingredients. Go have a look, I've been cooking with their meat for over a year now and I've always found it of great quality. 

And seriously. Pulled duck. 

So good. 

Slow Roasted Pulled Duck

Slow Roasted Pulled Duck
Serves 4-6
Ingredients
1 whole duck, cut into quarters (fully defrosted, if frozen)
1 tsp coconut sugar 
1 tsp dried marjoram
1 tsp dried thyme
quarter tsp garlic salt
half tsp ground ginger
quarter tsp dried parsley
splash of olive oil or mild, unflavoured coconut oil - about 2 tbsp

Method
First, preheat your oven to gas mark 8/230ºC/450ºF and get out a shallow roasting tray. Line the tray with foil (it will be easier to wash up afterwards) and place the duck quarters on the tray, skin-side up. Remove any pieces of packaging or giblets that you find. 

Combine the dry ingredients for the spice rub in a small bowl and trickle in enough oil to make a paste. Rub this all over the duck (over the skin and on the meat underneath) and slide into the oven to roast for 10 minutes. 

Once the 10 minutes are up, turn down the heat to gas mark 3 and continue to roast for another 3 and a half to 4 hours. Check the duck - it should be tender and juicy meat and very crisp, golden skin. 

Lift the duck pieces out onto a chopping board and gently remove the skin. Shred the meat with a couple of forks (or a knife and fork) and serve warm. 


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Check out my other pulled meat recipes here! There's beef, gammon, lamb, pork and thyme and sea salt pork
        


I received the duck and a contribution towards the ingredients for this recipe from Farmers Choice. I've been working with them for over a year now, and I've always found their meat, fish and game of fantastic quality. Do go check them out!