Bbq Duck Roll Recipe

Inspired by Elm City Social

Time3h

Serves4

Pulled BBQ Duck, Creamy Slaw, Sharp Cheddar, Brioche.

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Ingredients

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Pulled BBQ Duck and Slaw

4 pieces Duck legs

1 cup BBQ sauce

2 cups Cabbage (shredded)

1 cup Carrots (grated)

1 cup Mayonnaise

2 tablespoons Apple cider vinegar

1 tablespoon sugar

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup Sharp cheddar cheese (shredded)

4 pieces Brioche rolls

Method

Cooking and Assembly

Cook the Duck

Preheat your oven to 300°F (150°C). Place the duck legs in a roasting pan, cover with foil, and cook for 2 to 2.5 hours until tender. Remove from the oven and let cool slightly.

Shred the Duck

Once the duck is cool enough to handle, shred the meat off the bones and mix it with the BBQ sauce. Set aside.

Prepare the Slaw

In a large bowl, combine the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well and set aside to allow flavors to meld.

Assemble the Rolls

Slice the brioche rolls in half. On the bottom half of each roll, place a generous portion of the pulled BBQ duck, followed by a scoop of creamy slaw, and a sprinkle of sharp cheddar cheese. Top with the other half of the roll.

Serve

Serve the BBQ duck rolls immediately, or you can toast them slightly in a skillet to melt the cheese and warm the rolls before serving.