Pulled duck and mushroom buns recipe
 Slow-cooked duck, Portobello mushrooms and onions make a delicious meat bun. 20 prunes, stones removed4 tbsp vegetable oil1 whole duck3 anchovy fillets 1 tsp fennel seeds8 garlic cloves, peeled but left whole 4 Portobello mushrooms, sliced 1 onion, thickly slicedsplash white wine vinegar 150ml/5fl oz white wine 2 bay leaves 500ml/18 fl oz chicken stock 1 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh tarragonsalt and freshly ground black pepper 20 prunes, stones removed 4 tbsp vegetable oil 1 whole duck 3 anchovy fillets 1 tsp fennel seeds 8 garlic cloves, peeled but left whole 4 Portobello mushrooms, sliced 1 onion, thickly sliced splash white wine vinegar 150ml/5fl oz white wine 2 bay leaves 500ml/18 fl oz chicken stock 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh tarragon salt and freshly ground black pepper 4 good-quality bread buns 4 good-quality bread buns Method If the prunes are hard, soak them in a bowl of freshly boiled water, for at least an hour. Heat the vegetable oil in a large lidded pan over a medium heat. Add the duck and fry, turning, until nicely browned on all sides. Carefully remove the duck from the pan and set aside.Place the pan back over a low heat and add the anchovy fillets, fennel seeds and garlic cloves. Drain the prunes and add them to the pan with the mushrooms, onion, vinegar, white wine and bay leaves. Simmer until the volume of liquid has reduced by half. Pour in the stock and put the duck back into the pan. Place the lid on the pan and simmer the duck and mushrooms for 1½ hours, or until the duck is tender. Carefully scoop out the prunes from the pan and, using a potato masher, mash them separately in a bowl. Set the prunes aside.Remove the duck from the pan and use a slotted spoon to remove the onions and mushrooms from the pan and keep everything warm while you make the sauce.Turn up the heat to cook the cooking liquor – cook until the liquid has nicely reduced to a sauce consistency. Season with salt and pepper.Meanwhile, use two forks to pull the duck meat apart. Stir the duck meat back together with the onions and mushrooms, along with the chopped tarragon and parsley. Pour over some of the reduced liquor – just enough to loosen.To serve, spread some mashed prunes onto each bun and pile in the meat. Any remaining sauce can be served on the side or set aside for another recipe. If the prunes are hard, soak them in a bowl of freshly boiled water, for at least an hour. If the prunes are hard, soak them in a bowl of freshly boiled water, for at least an hour. Heat the vegetable oil in a large lidded pan over a medium heat. Add the duck and fry, turning, until nicely browned on all sides. Carefully remove the duck from the pan and set aside. Heat the vegetable oil in a large lidded pan over a medium heat. Add the duck and fry, turning, until nicely browned on all sides. Carefully remove the duck from the pan and set aside. Place the pan back over a low heat and add the anchovy fillets, fennel seeds and garlic cloves. Drain the prunes and add them to the pan with the mushrooms, onion, vinegar, white wine and bay leaves. Simmer until the volume of liquid has reduced by half. Pour in the stock and put the duck back into the pan. Place the lid on the pan and simmer the duck and mushrooms for 1½ hours, or until the duck is tender. Place the pan back over a low heat and add the anchovy fillets, fennel seeds and garlic cloves. Drain the prunes and add them to the pan with the mushrooms, onion, vinegar, white wine and bay leaves. Simmer until the volume of liquid has reduced by half. Pour in the stock and put the duck back into the pan. Place the lid on the pan and simmer the duck and mushrooms for 1½ hours, or until the duck is tender. Carefully scoop out the prunes from the pan and, using a potato masher, mash them separately in a bowl. Set the prunes aside. Carefully scoop out the prunes from the pan and, using a potato masher, mash them separately in a bowl. Set the prunes aside. Remove the duck from the pan and use a slotted spoon to remove the onions and mushrooms from the pan and keep everything warm while you make the sauce. Remove the duck from the pan and use a slotted spoon to remove the onions and mushrooms from the pan and keep everything warm while you make the sauce. Turn up the heat to cook the cooking liquor – cook until the liquid has nicely reduced to a sauce consistency. Season with salt and pepper. Turn up the heat to cook the cooking liquor – cook until the liquid has nicely reduced to a sauce consistency. Season with salt and pepper. Meanwhile, use two forks to pull the duck meat apart. Stir the duck meat back together with the onions and mushrooms, along with the chopped tarragon and parsley. Pour over some of the reduced liquor – just enough to loosen. Meanwhile, use two forks to pull the duck meat apart. Stir the duck meat back together with the onions and mushrooms, along with the chopped tarragon and parsley. Pour over some of the reduced liquor – just enough to loosen. To serve, spread some mashed prunes onto each bun and pile in the meat. Any remaining sauce can be served on the side or set aside for another recipe. To serve, spread some mashed prunes onto each bun and pile in the meat. Any remaining sauce can be served on the side or set aside for another recipe.