Pulled Duck Taco

Chop the tomato into small 1cm pieces. Roughly chop the coriander (stalks and all), keeping a few sprigs to one side for garnish. Trim, then thinly slice the spring onion. Halve, peel and slice the red onion as thinly as you can. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways.

Pop the sweet potato fries onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then roast on the top shelf of the oven until golden and crisp, 18-20 mins. Turn halfway through. Meanwhile, place the red onion into another bowl. Mix in half the red wine vinegar, the sugar for the pickle (see ingredients for amount) and a pinch of salt. Set to one side.

Pop the chopped tomato into a large bowl. Mix in the spring onion, chopped coriander, the remaining red wine vinegar and a drizzle of oil. Season with salt and pepper. Squeeze in half the chipotle paste (add less if you don't like heat, this one's very hot!). Mix to combine and set to one side.

Pop the mayonnaise into a small bowl. Mix in the remaining chipotle paste and the water for the dressing (see ingredients for amount). Once ready, remove the duck from the oven and use a fork to pull the meat off the bone. Discard the bone.