Spiced duck, apple and watercress roti rolls

1.Trim the legs of any excess fat, prick the skin with a sharp knife (this allows the fat to escape) and pat them dry to give you a nice crispy skin once cooked. Rub the spices and salt into the skin. Lay on a tray, cover with foil and bake for 1 hour at 180°C. Uncover, increase the heat to 220°C and cook for a further half hour or until cooked through and the skin is crispy.

2.Rest the legs for 15 minutes before de-boning and shredding the meat into large chunks.

3.Use this time to prepare your vegetables – sort the watercress, discarding thicker stalks, slice the spring onions thinly and cut the apple into matchsticks. Heat each roti either in a pan or in the oven until warmed through.

4.To assemble, spread 1-2 tbsp of plum sauce on each warm roti, top with watercress, duck, spring onions and sesame seeds. Serve with extra plum sauce. Roll up and eat!