British BBQ Society Forums

Had some duck legs going spare so cooked them low and slow on Danny Boy.

Add home-made ultimate burger buns, my Memphis style BBQ sauce, home-made slaw and fries and that was one tasty sandwich

You may think I'm quackers, but I think I preferred it to pulled pork. Will defo be making that again!

I can well imagine that's nicer than pulled pork! Don't think I could eat it every day though. Did you leave the skin on? I would be tempted to remove it afterwards and turn it into smoked duck crackling!

Looks and sounds delicious - I have two cold smoked confited duck legs in the fridge that are destined to be rillettes, I'm starting to regret my choice now!

That looks fantastic!
Si

Fancy sharing the method/recipe as would love to give that a try?

robgunby wrote:I would be tempted to remove it afterwards and turn it into smoked duck crackling!

Nice idea, but I just wanted to get it down my neck as I was starving

I just cooked the duck legs as I would chicken thighs tbh. Add rub to the legs, place in a baking tray skin side up, and cook at 150 for 40 mins. Then flip over, add 200ml of chicken stock and a few crushed garlic cloves. Cover with foil and cook for another 40 mins. Remove foil, flip over again, and cook for another 40 mins. Whack up heat to 180, coat with bbq sauce and cook for another 10-20 mins until nicely glazed. Cover with foil and rest for 20-30 mins. Pull meat off legs and serve.

Pete

HUNGRY NOW.