Neven Maguire's Duck Carnitas

INGREDIENTS

• 1 Pack Simply Better French Barbary Duck Legs
• 1 Carton Simply Better Irish Made Free Range Chicken Stock
• 2 Red Onions, finely chopped
• 4 Garlic Cloves, finely chopped
• Finely Grated Rind of 1 Orange
• 2 Tbsp. Simply Better Sweet & Smoky Seasoning
• 1 Jar Simply Better Italian Sweet Red Datterini Tomatoes
• 1 Tbsp. Simply Better Organic Irish Apple Cider Vinegar

For the wraps:

• 200g Plain flour, plus extra for dusting
• 225g Simply Better Authentic Greek Yoghurt (10% fat)
• 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil, plus a little extra
• Simply Better Sea Salt
• Freshly Ground Pepper
• Pickled Red Onions, to serve
• Fresh Coriander Leaves, to serve

METHOD

1. Remove the duck legs from the packaging and dry with kitchen paper. Season generously all over and then allow to come back up to room temperature.
2. Preheat the oven to 200°C (400°F/Gas Mark 6). Add the duck legs, skin side down to a large frying pan. Bring to a medium-high and then sear for 4-6 minutes until golden brown, turning once. Set this frying pan aside to use later, then transfer the duck to a 23cm baking tin and roast for 40 minutes until the skin is crisp.
3. Mix half the sweet & smoky seasoning into the stock. Remove the duck from the oven and drain off all the excess fat, then pour in the stock mixture and continue to bake for another 30 minutes until the duck is completely tender. Leave until cool enough to handle, then remove the skin and set aside. Using two forks, tear the duck meat from the bones and then chop with a sharp knife and return it to the baking tin, discarding the bones and duck skin.
4. To make the wraps put the flour into a bowl with a pinch of salt, then add the yoghurt and using your hands mix until evenly distributed. Add the oil and knead for 5 minutes to a soft dough. Put in an oiled bowl, then cover and stand for 30 minutes.
5. Return the frying pan with the duck fat to a medium heat and sauté the onions, garlic and orange rind with the rest of the sweet & smoky seasoning for 8-10 minutes to caramelise. Stir in the tomatoes and vinegar and bubble down until well reduced and thickened. Pour in the duck flavoured stock and reduce again until almost all of the liquid has evaporated. Fold back in the shredded duck, allowing it to warm through.
6. Cut the dough into 12, then on a clean surface roll each ball to a 10cm circle with a rolling pin. Heat a frying pan over a medium-high heat and cook each one for 2-3 minutes until cooked through, turning regularly. Wrap in a clean tea towel while you cook the remainder. Arrange everything on the table so guests can help themselves.