Festive Pulled Duck Wreath Recipe · Gressingham

Step 1

Pre-heat oven to 190°C, Fan 170°C, Gas Mark 5.

Step 2

Mix all the rub ingredients together

Step 3

Take 2/3 of the rub and rub onto the inside and outside of the duck.

Step 4

Place into a deep roasting tray; pour in the cider and the vinegar. Cover with foil and place into the oven for 1¼ hours.

Step 5

After 1¼ hours reduce the temperature to 150°C, Fan 130°C, Gas Mark 2. Continue to cook for 1hr.

Step 6

The increase the heat to 200°C, Fan 180°C, Gas Mark 6, remove the foil and cook for 10 minutes to crisp up.

Step 7

Remove from the oven and allow to rest for 30 minutes.

Step 8

Meanwhile, prepare the ‘wreath’. Place a large plate on the surface you are serving from. Shape the leaves around the plate and scatter the pomegranates, grapes and cranberries over the leaves. Remove the plate to reveal the ‘wreath’.

Step 9

Using two forks, shred or ‘pull’ the duck and place the pulled meat in the middle of the wreath, where the plate has been. Sprinkle some, or all, of the remaining rub onto the duck.

Step 10

Serve with bread baps and slaw.