Tender strips of duck served with a delicious sweet flavour.
Set the oven at 200 degrees Celsius.
Place the duck in a roasting tin and season generously. Add the whole, peeled, baby shallots and roast.
After 30 minutes add the plums to the roasting tin and stir the shallots in the duck fat. Cook for a further hour, the bird is cooked when you poke the thickest part of the leg and the juices run clear.
Warm olive oil in a large frying pan over a moderate heat and soften the sliced red onions for 6 minutes until they begin to caramelise. Peel then grate the ginger into the onions.
Add the cloves, star anise redcurrant jelly and prunes and cook gently for 10 minutes and turn the heat off. Reheat, when the duck is cooked.
When the duck is cooked pull the meat off with tongs and a fork and lightly shred it. Combine with the prune and onion chutney, the shallots. Remove the stones from the softened plums and add to the shredded duck. This can be reheated quickly in a pan when it comes to serving.
For the flatbreads:
In a bowl, mix the plain flour, yeast, salt and warm water. Bring together and then lightly knead the dough until smooth. Place in a clean bowl to rise for 20 minutes under a tea towel.
Chop the garlic and chillies then grind with a mortar and pestle along with a pinch of sea salt and a tablespoon of olive oil.
Mix the garlic and chilli in a bowl with melted butter and chopped parsley.
Cut the dough into equal pieces. Roll each one out as to a 30cm by 30cm square, on a floured surface. Spread with a layer of spiced butter.
Fold the flatbread from left to middle then right to the very left. Then from bottom to middle and top to very bottom. Roll out to the thickness of a pound coin.
Lightly fry in a dry pan 2 minutes each side. Serve with the warm shredded duck.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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