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Shredded duck with plums and chilli flatbread
Fruit and vegetables
9 baby
shallots
, peeled, left whole
6
plums
2
red onions
, sliced
40g/1½oz root
ginger
, peeled, grated
4
garlic
cloves, chopped
2
bird's-eye chillies
, chopped
3 tbsp chopped fresh
parsley
leaves
Tins, packets and jars
5 tbsp
redcurrant jelly
300g/10½oz soft, pitted
prunes
250g/9oz
plain flour
, plus extra for dusting
Cooking ingredients
4 tbsp
olive oil
5
cloves
1
star anise
salt and freshly ground
black pepper
2 tsp fast-action
yeast
1 tsp
salt
pinch
sea salt
flakes
1 tbsp
olive oil
Dairy, eggs and chilled
125g/4½oz
butter
, at room temperature
Meat, fish and poultry
1 whole
duck
, weighing approximately 1.3kg/3lb in total
Other
5-7 tbsp warm water
Back to recipe
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