Preheat the oven to 200°C.
Season the duck with salt and pepper and roast in a tin with shallots for 30 minutes.
Add plums to the tin and roast for another hour until the duck is cooked through.
Fry red onions in oil until caramelised then add grated ginger.
Stir in cloves, star anise, redcurrant jelly, and prunes then cook gently for 10 minutes.
Mix flour, yeast, salt, and warm water into a dough and knead until smooth.
Let the dough prove in a covered bowl for 20 minutes.
Grind garlic, chillies, salt, and olive oil together then mix with butter and parsley.
Divide dough into 6 pieces and roll each into a square.
Spread the butter mixture over the dough and fold twice to create layers.
Roll the folded flatbreads out to a thin level.
Shred the cooked duck meat and stir into the chutney with the roasted shallots and plum flesh.
Dry-fry flatbreads on high heat for 2 minutes per side until golden.
Serve the warm duck mixture alongside the fresh flatbreads.