Pulled duck

Duck legs prepared like pulled pork.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands

Pulled duck

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duck legs



bahārāt (spice mixture)






salt for every 1kg of duck legs




Preparation method

  • Grate the orange rind with a microplane grater.
  • Rub the salt, bahārāt, pepper, and orange zest onto the duck legs. Marinate for one day.
  • Heat the Big Green Egg to 220°C and brown the duck legs all round.
  • Reduce the temperature of the Big Green Egg to 80-90°C and cook the duck legs until the meat falls away from the bone.

Serving suggestions

  • As part of a sandwich with coleslaw and cacık or tzatziki.
  • As part of a starter with a leek salad and pickled cucumber.
  • As a garnish in a warm salad.
  • As a filling for a terrine.

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