Saturday night’s alright for a pulled mallard pizza

Pulled Mallard Pizza

Ingredients Instructions
  • 1x large stone-baked margherita pizza
  • 2x mallard legs
  • 500ml vegetable oil
  • 25g sriracha sauce
  • 100g mayo
  • 25g strong cheddar, grated
  • 1 bag rocket
  • 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.