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, you can 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°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.