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Shredded Barbecue Duck Rolls with Red Slaw

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 1 1x
  • Category: Street Food


These easy Shredded Barbecue Duck Rolls are great as a street food-inspired supper.


  • 1 Duck Leg per person
  • 2 tbsp Barbecue Sauce per person  
  • 1 Large Soft Roll per person
  • 3 tbsp Baxters Red Slaw per person


  1. Pre-heat the oven to 180 degrees. Pierce the skin of the duck legs all over with a sharp knife, and place them skin side up on a baking tray lined with foil, folded up at the edges to catch the duck fat that will run out of the legs during roasting.
  2. Roast the duck legs for 60 to 70 minutes, until the skin is crispy and the meat on the underside of the legs shreds away from the bone with a fork.
  3. Once the duck legs are cool enough to touch, remove and discard the skin. Shred the duck meat away from the bones with a fork, and mix the shredded meat with the barbecue sauce.
  4. Transfer it to an oven proof dish, covered with tin foil and return it to the oven for 5-10 minutes until the meat is heated through.
  5. Slice the rolls down the middle, and stuff them with duck, finishing off each roll with a generous amount of slaw, and serve straight away.
  6. Alternatively, you can bring the jar of slaw, a basket of buns and the bowl of shredded barbecue duck to the table along with any sides and let everyone build their own.