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Greek pulled duck burger with apple and peach slaw
Fruit and vegetables
2
oranges
, juice and zest
pinch
chilli
flakes
1 head of
garlic
, halved width ways
2 small Spanish
onions
, thinly sliced
4
garlic
cloves, left whole
1
orange
zest and juice
1 tbsp ground
coriander
pinch
chilli
flakes
40g/1½oz shredded
white cabbage
1 Granny Smith
apples
, cut into thin strips (on a mandolin)
2
peaches
, cut into thin strips
handful fresh
coriander
leaves
lemon juice
, to taste
pinch
chilli
flakes
1 bunch
watercress
, leaves picked
Tins, packets and jars
1 dill
pickle
, thinly sliced
Cooking ingredients
160g/5½oz
salt
60g/2¼oz
brown sugar
2 tsp
fennel seeds
1 large
cinnamon
stick
4 tbsp
sherry vinegar
1 large
cinnamon
stick
2
bay leaves
2 tbsp
fennel seeds
1 tbsp
cumin
seeds
3 tbsp apple
vinegar
2 tbsp
olive oil
Dairy, eggs and chilled
sheep’s milk cheese, such as a truffled
pecorino
, sliced
Meat, fish and poultry
1 whole
duck
, back bone removed, spatchcocked
Other
1½ tbsp
ouzo
50g/1¾oz popping corn
1 tsp ground fennel seeds
6 burger buns
Back to recipe
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