Pulled Duck Leg with Sweet Chilli Sauce

Here at Heart Home we're big fans of recipes that require minimum fuss for maximum taste. This succulent duck recipe delivers on both counts. A quick and easy meal for mid-week suppers but special enough for entertaining at the weekends too. Enjoy.

Serves 2

5 minutes preparation:   1 hour and 30 minutes cooking

Ingredients:

2 Gressingham Duck legs

1/2 teaspoon of ground cumin

1/2 teaspoon of ground paprika

Salt and pepper

200g sweet chilli sauce for cooking and extra for dipping

150g mixed leaves

Method:

Pre-heat the oven to 180oC, Fan 160oC, 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 the legs. Place the duck legs on a wire rack on a baking tray and put in them in the oven. Cook for approx 1 hour and 10 minutes and take out of the oven. Pour the chilli sauce over the 2 legs and return to the oven on a lower temperature of 160oC 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 2 forks and discard the bones. Divide the mixed leaves onto 2 plates and top with the shredded duck. Garnish with spring onions and serve with extra sweet chilli sauce.

Gressingham has lots of recipes along with “how-to” videos on their website www.gressinghamduck.co.uk