Shredded Duck with Plums

Preheat the oven to 200C. Place the duck in a roasting tin and season liberally. Add the whole baby shallots, and roast for 30 mins. After this time, add the plums to the roasting tin, and give the shallots a stir in the released duck fat. Cook for 1 more hour, until the meat is cooked.
Heat the oil in a large pan, add the red onions and fry for 6 mins so they begin to caramelise. Sprinkle over the ginger, add the cloves, star anise, jelly, and prunes and cook for 10 mins. Turn off the heat and set aside until the duck is finished. When ready to serve, remove the flesh from the duck carcass and shred, then mix in the shallots. Remove the stones from the plums and mix into your red onion chutney, and serve alongside the meat.

2 hrs

6 serving

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