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Ingredients
Method
- 1 whole duck
- 9 shallots, peeled
- 6 plums
- 4 tbsp olive oil
- 2 sliced red onions
- 40g ginger, grated
- 5 cloves
- 1 star anise
- 5 tbsp redcurrant jelly
- 300g pitted prunes
- Salt and pepper
- Flatbreads, to serve
- Preheat the oven to 200C. Place the duck in a roasting tin and season liberally. Add the shallots and roast for 30 mins. Once done, add the plums to the roasting tin and stir the shallots in the released duck fat. Cook for another hour, until the duck is cooked.
- Meanwhile, fry the red onions in a little oil for 5 minutes, and sprinkle over the grated ginger. Add the cloves, star anise, prunes and jelly, and gently cook for 10 minutes to make your chutney. When ready to serve, pull the meat from the duck and stir into the chutney, along with the plums (the stones will come away easily) and the prunes. Serve hot with flatbreads, and enjoy.
2 hr
6 serving
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