Equipment
Ingredients
For the Shredded Duck
- 1 duck
- 9 shallot, peeled and whole
- 6 plums
- 60 ml olive oil
- 200 g red onion, sliced
- 40 g ginger, peeled and grated
- 5 cloves
- 1 star anise
- 98 g redcurrant jelly
- 300 g prunes, soft and pitted
- salt, to taste
- black pepper, freshly ground, to taste
For the Flatbreads
- 250 g flour
- 6 g active dry yeast
- 6 g salt
- 80 ml water, warm
- 4 garlic, chopped
- 2 bird's eye chili, chopped
- sea salt, a pinch
- 15 ml olive oil
- 125 g butter, at room temperature
- 9 g parsley, chopped
Nutrition (per serving)
Method
Preheat the oven to 200°C (180°C fan/Gas 6).
Place the duck in the roasting tin. Season generously with salt and freshly ground black pepper. Add the whole shallots to the tin.
Roast the duck for 30 minutes.
After 30 minutes, add the plums to the roasting tin. Stir the shallots in the rendered duck fat. Continue to cook for another hour, or until the duck is fully cooked. The duck is done when the juices run clear when pierced in the thickest part of the leg.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the sliced red onions and sauté for 5-6 minutes until they begin to caramelize. Stir in the grated ginger.
Add the cloves, star anise, redcurrant jelly, and prunes to the onion mixture. Cook gently for 10 minutes, stirring occasionally. Remove from heat and set aside to reheat later when the duck is cooked.
While the duck is roasting, prepare the flatbreads. In a bowl, combine the flour, yeast, and salt. Gradually add warm water, mixing until a soft dough forms. Turn the dough onto a lightly floured surface and knead briefly until smooth. Shape into a ball, place in a clean bowl, cover with a tea towel, and let it prove for 20 minutes.
In a pestle and mortar, crush the garlic, chillies, and sea salt flakes with the olive oil. Stir in the softened butter and chopped parsley until well combined.
Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a 30cm (12-inch) square. Spread each flatbread evenly with the parsley-butter mixture.
Fold each flatbread in half lengthwise, then in half again widthwise, creating a smaller square. Roll each folded flatbread out until it is very thin, about the thickness of a pound coin.
Once the duck is cooked, remove the meat from the carcass and shred it using tongs and a fork. Mix the shredded duck meat into the warm plum chutney. Stir in the roasted shallots. Remove the stones from the softened plums and add the plum flesh to the chutney.
Cook each flatbread in a dry frying pan over high heat for 1-2 minutes per side, until lightly golden-brown.
Serve the warm shredded duck mixture alongside the freshly cooked flatbreads.
Chef's Notes
- For extra crispy skin, pat the duck dry before roasting and increase the oven temperature to 220°C (425°F) for the last 15 minutes of roasting.
- The plum chutney can be made several days in advance and the flavor actually improves.
- Use a good quality duck for best results. A higher fat content leads to more tender meat.
Storage
Refrigerator: 3 days — Store shredded duck and plum chutney separately in airtight containers. Store flatbreads at room temperature in a paper bag.
Freezer: 2 months — Freeze shredded duck and plum chutney separately. Wrap flatbreads in foil and freeze. Reheat flatbreads directly from frozen.
Reheating: Reheat duck and chutney gently in a pan or microwave until heated through. Reheat flatbreads in a dry skillet over medium heat or in a preheated oven at 175°C (350°F) for 5-7 minutes.
