Middle Eastern Shredded Duck Wraps
This sort of meal is great for bringing everyone to the table and letting them customise flavours and textures. The spice blend ras el hanout, whose name simply means ‘top shelf’ in Arabic, is found in varying forms across North Africa, but is sold in supermarkets and online.
Ingredients
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ras el hanout
- 1 tbsp runny honey
- 2 tbsp rapeseed oil
- 1 tsp orange flower water (optional)
- 2 duck legs
For the hummus
- 400g tin of chickpeas, drained
- 100ml olive oil
- 1-2 cloves of garlic, peeled and crushed
- 1 lemon, juiced
- 2 tbsp tahini
- 1 tsp ground cumin
For the cucumber and yoghurt salad
- 1 cucumber
- 1 clove of garlic, finely chopped
- ½ a lemon, juiced
- 200g full-fat Greek yoghurt
- Handful of mint leaves, chopped
To serve
- 8 flatbreads or tortilla wraps
- 1 packet of washed mixed leaves
Method
- In a small bowl, mix the ginger, cinnamon and ras el hanout with the honey, rapeseed oil and orange flower water if using. Rub this paste into the duck legs then leave to marinate for a minimum of 1 hour and preferably overnight. When you are ready to cook, preheat the oven to 160°c or 140°c fan.
- Place the marinated duck legs on a baking tray, pierce the skin all over with a skewer and season on both sides. Cook in the preheated oven for 1 hour 30 minutes, until the skin is crispy and the meat falls away from the bone.
- Meanwhile, prepare your accompaniments. Place all the ingredients for the hummus into a food processor and blitz until smooth. Adding a tablespoon or two of boiling water during the blending will help to achieve a smooth, silky finish. Season to taste.
- Halve the cucumber lengthways then use a teaspoon to scrape out the seeds and watery centre. Thinly slice into half-moons, then add the cucumber to a bowl with the garlic, lemon juice, yoghurt and chopped mint (keeping a pinch back for garnish). Mix and season to taste.
- Once the duck has cooked, shred the meat off the bones using two forks. Place into a bowl and spoon over the cooking juices. Taste to check the seasoning, then cover to keep warm.
- When you’re ready to serve up, heat the flatbreads in a dry frying pan or on a chargrill. Place the warm shredded duck, hummus and salads on the table then let your guests build their own wraps and tuck in.