Middle Eastern Shredded Duck Wraps Recipe · Gressingham

Ingredients

• ½ tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ras el hanout
• 1 tbsp runny honey
• 2 tbsp rapeseed oil
• 1 tsp orange flower water (optional)
• 2 duck legs
• 400g tin of chickpeas, drained
• 100ml olive oil
• 1-2 cloves of garlic, peeled and crushed
• 1 lemon, juiced
• 2 tbsp tahini
• 1 tsp ground cumin
• 1 cucumber
• 1 clove of garlic, finely chopped
• ½ a lemon, juiced
• 200g full-fat Greek yoghurt
• Handful of mint leaves, chopped
• 8 flatbreads or tortilla wraps
• 1 packet of washed mixed leaves