Pulled Mallard Pizza
- 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.
Who doesn’t enjoy relaxing on a Saturday night with a pizza?
This week is Great British Game Week (19–25 November) Eat Wild is challenging the nation to think differently about game – and it’s starting in the kitchen.
Today, we bring you a tasty recipe for Saturday nights – and making your own pizza needn’t mean proving dough for hours on end.
Instead, slow roast wild duck for a few hours and use it to top a stone-baked margherita pizza. Add extra cheese and whip up a simple sriracha mayo for an easy-going night in.
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.
To buy assured British game online and start cooking, visit eatwild.co.