Pulled Mallard Pizza
Serves
2
Prep Time
20 mins
Cook Time
3 hrs
Serves
2
Prep Time
20 mins
Cook Time
3 hrs
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, you can whip up the pizza from scratch.
Ingredients
| For the dish | |
| 1x | Large stone-baked margherita pizza |
| 2x | Mallard legs |
| 500ml | Vegetable oil |
| 25g | Sriracha sauce |
| 100g | Mayonnaise |
| 25g | Strong cheddar, grated |
| 1 bag | Rocket |
Equipment
| 2 baking trays |
| Chopping board |
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°C. 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°C 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.
Protein (g/100g) |
19 |
Calories (kcal/100g) |
337 |
Fat (g/100g) |
28 |
Cholesterol (mg/100g) |
84 |