Ingredients

• 1 whole duck
• weighing approximately 1.3kg/3lb in total
• 9 baby shallots
• peeled
• left whole
• 6 plums
• 4 tbsp olive oil
• 2 red onions
• sliced
• 40g/1½oz root ginger
• peeled
• grated
• 5 cloves
• 1 star anise
• 5 tbsp redcurrant jelly
• 300g/10½oz soft
• pitted prunes
• salt and freshly ground black pepper
• 250g/9oz plain flour
• plus extra for dusting
• 2 tsp fast-action yeast
• 1 tsp salt
• 5-7 tbsp warm water
• 4 garlic cloves
• chopped
• 2 bird's-eye chillies
• chopped
• pinch sea salt flakes
• 1 tbsp olive oil
• 125g/4½oz butter
• at room temperature
• 3 tbsp chopped fresh parsley leaves

Directions

• Preheat the oven to 200C/180C fan/Gas 6.
• For the shredded duck
• place the duck in a roasting tin and season generously with salt and freshly ground black pepper. Add the shallots and roast for 30 minutes.
• After 30 minutes
• add the plums to the roasting tin and stir the shallots in the fat released from the duck. Cook for a further hour
• or until the duck is cooked. (The duck is cooked through if the juices run clear when the bird is pierced in the thickest part of the leg.)
• Meanwhile
• heat the oil in a large frying pan over a medium heat. Add the red onions and fry for 5-6 minutes
• or until they begin to caramelise. Sprinkle over the grated ginger.
• Add the cloves
• star anise
• redcurrant jelly and prunes to the onion mixture and continue to cook gently for 10 minutes. Turn the heat off and set the chutney aside; reheat when the duck is cooked.
• While the duck is still cooking
• make the flatbreads. In a bowl
• mix the plain flour
• yeast
• salt and warm water until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and knead lightly until smooth. Roll the dough into a ball and place in a clean bowl. Cover with a clean tea towel and set aside to prove for 20 minutes.
• Grind the garlic
• chillies and salt in a pestle and mortar along with the olive oil. Add the butter and chopped parsley and mix well.
• Cut the dough into 6 equal-sized pieces. Roll each piece out onto a lightly floured work surface to a 30cm/12in square. Spread each flatbread with some of the butter mixture.
• Fold the flatbread from left to middle then right to the very left so that it ends up one-third of its original width. Then fold each flatbread from bottom to middle and top to very bottom so that it ends up one-third of its original height. Roll each flatbread out to the thickness of a pound coin.
• When the duck is cooked
• pull the meat from the duck carcass and lightly shred it using tongs and a fork. Stir the shredded duck meat into the chutney. Stir in the roasted shallots. Remove the stones from the softened plums and add the flesh to the chutney.
• Dry-fry each flatbread in a frying pan over a high heat for 1-2 minutes on each side
• or until light golden-brown on both sides. Serve alongside the warm shredded duck.