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Crispy duck forks
snacks and sides | makes 20, with ½ duck left over
Mismatched forks loaded with warm duck, cool mint and juicy clementine create mouthfuls of bliss at any drinks party. Half a duck goes a long way, so you’ll have lots of delicious leftovers for pasta or a cassoulet.
1. Preheat the oven to 190C/gas 5. Season the duck well inside and all over. Rub the ginger over the duck, and then the spices.
2. Place the duck in a roasting dish and cook in the oven for about 2 hours, basting halfway through. Allow to cool a little, then shred all the meat into a large bowl and set aside.
3. Peel the 4 clementines, removing as much pith as possible, then finely slice and add to a separate bowl along with the mint. Tap the seeds out from the pomegranate and add those.
4. Prepare your dressing by shaking all the ingredients in a clean jam jar. Immediately before serving, mix some warm duck with the fruit mixture and drizzle with a little dressing, then load up the forks – simply spike a fork into pieces of clementine, duck and mint, catching some pomegranate seeds along the way. You could use apple slices, frisée, watercress, rocket or nuts to vary the forks a little, if you like.
Recipe Ginny Rolfe
Photo Tara Fisher
from Issue 24
ingredients• 1 duck
• 2cm piece of ginger, finely sliced
• 1 tsp five-spice powder
• A few good pinches of ground cinnamon
• Seeds of 1 pomegranate
• 4 clementines
• A small bunch of mint, leaves picked
• Extras such as sliced apple, frisée lettuce, watercress, wild rocket or nuts, to vary flavours (optional)
Lemon & chilli dressing
• 3 tbsp extra-virgin olive oil
• Juice of 1 lemon
• 1–2 red chillies, deseeded and finely chopped