What the Duck!

Pulled duck burger

What the Duck!

Pulled duck burger

Preheat oven to 150°C. Season duck legs with salt and pepper. Combine the maple syrup, barbecue sauce, brown sugar and apple cider in a small bowl and mix well. Place the duck legs into ovenproof dish and pour over the barbecue mixture. Turn and roll duck legs to coat well. Slow cook in the preheated oven at 150°C for 11⁄2 hours.

Remove and cool duck legs in the cooking liquid for 30 minutes. Remove duck legs and use two forks to shred the duck meat. Return the shredded duck meat to the liquid and heat through on a stove top.

Prune Mayo

Chop prunes in a food processor, add the mayonnaise and let it combine on a pulse setting or low speed.

Fennel Pickle Slice fennel, wash and drain. Mix vinegar with 1 cup of boiling water and in a heat-proof or glass bowl. Add fennel and leave for 30 minutes to cool. The pickle will last for 6 months in the solution if stored in an airtight container or jar in the fridge.

To Serve

Cut each bun in half and toast under a grill or in a pan with a little butter. Spread the prune mayo on both halves, then place cos lettuce leaves, pulled duck, fennel pickle and red onion on top.

Serve with shoestring fries.

Chef’s tip: Shredded duck can be prepared ahead of time and stored in the refrigerator for 4 days, or frozen in an airtight container for 3 months. Add a couple of tablespoons of barbecue sauce when reheating to prevent it from drying out after defrosting.

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