Smoked Duck Legs BBQ Salad
Prep time
20 min
Serves
2 ppl
Cook time
5 hours
Ingredients
2 DUCKCHAR Moulard Duck Legs
Kosher salt
Black pepper, coarsely ground
4 cups romaine lettuce, chopped
1 cup microgreens
1 orange bell pepper, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup barbecue sauce
2 tablespoons olive oil
Cilantro, for garnish
1 green onion, sliced for garnish
2 tablespoons lemon juice, freshly squeezed
Cooking Directions
Step 1 - Preheat the smoker to 250 degrees F. Trim excess fat off the Moulard Duck Legs. Then, with a sharp knife, gently pierce the remaining duck skin all over. This step will allow the fat to render out during the cooking process. It’s the same principle as scoring the skin of a duck breast. Do this step carefully and be sure not to pierce the meat.
Step 2 - Mix kosher salt and black pepper into a 50/50 rub. Season to taste - just don’t overdue it. Once fully smoked, the duck legs will provide plenty of delicious bbq flavor.
Step 3 - After about 5 hours, the duck legs should be done. They are ready once the meat easily tears away from the bone with a fork. Remove the duck legs from the smoker and allow them to rest for 15 minutes.
Step 4 - While the duck legs are cooling, saute bell peppers with olive oil over medium high heat. Stir often and cook until bell pepper are soft and slightly charred. Set aside for salad.
Step 5 - Shred the duck legs meat with a fork. In a medium bowl, combine shredded and smoked duck legs with barbecue sauce.
Step 6 - Make the salad. Using two individual salads bowls, add chopped romaine as the base. Add microgreens and pulled duck legs meat on top. Add the remaining ingredients around the meat. Enjoy immediately.
