Pulled Mallard Pizza
Starting with a shop-bought margherita pizza, this tasty recipe couldn’t be simpler; just top with your slow-roasted pulled mallard, extra cheese and rocket, then serve with punchy sriracha mayo. If you’d like the extra challenge and have a pizza oven of your own, whip up the pizza from scratch.
|For the dish|
|1x||Large stone-baked margherita pizza|
|25g||Strong cheddar, grated|
|2 baking trays|
Dry the mallard legs with a kitchen cloth, place in a deep tray and cover with vegetable oil.
Slow roast the mallard for 3 hours in a warm oven at 140 degrees. It’s ready when the meat is soft.
Take the legs out of the oil and leave to cool. Once cool enough to handle, gently shred the meat from the bone; it should fall away easily.
To make the sriracha mayo, simply mix the sriracha into the mayonnaise with a fork.
Put your pizza on a baking tray and top evenly with the pulled mallard, then sprinkle over the grated cheddar.
Cook the pizza in a preheated oven at 200 degrees for 10 minutes, or until the cheese has started to brown.
Remove from the oven, cut into slices and serve on a board or plate, then sprinkle a couple of handfuls of fresh rocket leaves on top. Spoon blobs of the mayonnaise on to the pizza or serve in a small dish for dipping.