The Slow Cooked Duck ‘Shotgun Shells’recipe has been created exclusively for House of Charcoal by Matt Hunter, Head Chef at Constable button estate, home of Yorkshire charcoal, some of the finest field sports grounds in the world.
Meet your new barbecue favourite: Slow Cooked Duck ‘Shotgun Shells’. Tender duck, slow-cooked, wrapped in smoky bacon, and stuffed into cannelloni tubes. These rich and tasty 'shotgun shells' will steal the show at your next barbecue.
Serves : 4
Ingredients :
- 1 x small duck or 4 duck legs
- For the dry rub - 10gr each of the following:
- Brown sugar
- Sweet Smoked Paprika
- Onion powder
- Garlic powder
- Ground cumin
- Salt
- Ground pepper
- Cayenne pepper (optional!)
- 200ml of your favourite bbq sauce
- 8 pcs Smoked streaky bacon
- 100g cheese such as cheddar/mozzarella etc
- 1 x pack cannelloni tubes
Method
STEP 1 : Mix together the all the ingredients for the dry rub and set aside in and airtight container
STEP 2 : We will be cooking this meat indirectly and the cooking should take 90mins - 2hours approx.
STEP 3 : Rub a small amount of oil onto the duck skin, then apply a liberal amount of the dry rub, reserve the rest for another cook.
STEP 4 : Put a small tray under the duck to catch any fat and place the duck on the BBQ and set vents to about 50% to avoid the heat increasing too much
STEP 5 : When the duck is cooked, set aside and pick the meat down, add the BBQ sauce to achieve a fluid consistency, add the cheese and mix well.
STEP 6 Stuff the cannelloni shells with the duck mix and place in a container in the fridge.
*for best results leave to stand in the fridge for a while to allow the pasta to soften slightly*
STEP 7 : Wrap the shells in the streaky bacon and finish over the hot coals until the centre is piping hot, brush with a touch more of the sauce a few minutes before they come off the grill.
*Serve immediately!
STEP 2 : We will be cooking this meat indirectly and the cooking should take 90mins - 2hours approx.
STEP 3 : Rub a small amount of oil onto the duck skin, then apply a liberal amount of the dry rub, reserve the rest for another cook.
STEP 4 : Put a small tray under the duck to catch any fat and place the duck on the BBQ and set vents to about 50% to avoid the heat increasing too much
STEP 5 : When the duck is cooked, set aside and pick the meat down, add the BBQ sauce to achieve a fluid consistency, add the cheese and mix well.
STEP 6 Stuff the cannelloni shells with the duck mix and place in a container in the fridge.
*for best results leave to stand in the fridge for a while to allow the pasta to soften slightly*
STEP 7 : Wrap the shells in the streaky bacon and finish over the hot coals until the centre is piping hot, brush with a touch more of the sauce a few minutes before they come off the grill.
*Serve immediately!
