Slow Roasted Pulled Duck Legs with a Sweet Chilli Marinade
- 2 Gressingham Duck legs
- 1/2 tsp of ground cumin
- 1/2 tsp of ground paprika
- Salt and pepper
- 200g sweet chilli sauce for cooking and extra for dipping
- 150g mixed leaves
Preheat your oven to 180C/160C/Gas Mark 4.
Season the duck legs with salt and pepper on both sides. Then mix the cumin and paprika together in a bowl and rub into legs. Place the duck legs on a wire rack on a baking tray and put them in the oven. Cook for an hour and 10 minutes and take out of the oven. Pour chilli sauce over the two legs and return to the oven on a lower temperature of 160C/140C/Gas Mark 3 for 20 minutes.
Take the duck legs out of the oven and allow to cool for a short period of time. Shred the duck with two forks and discard the bones. Divide between the mixed leaves onto two plates and top with the shredded duck. Garnish with spring onions and serve with extra sweet chilli sauce.