Potted duck

Yield: 4 servings

Measure Ingredient
225 grams Duck breast
225 grams Pork belly
225 grams Pork fat
2 Garlic cloves; chopped
1 Bay leaf
1 tablespoon Thyme; chopped
Salt and pepper
50 millilitres Brandy

Cut the duck and pork into strips and dice the pork fat. Place the ingredients in an ovenproof casserole with a tight fitting lid.

Cook at 140C/275F for 2½-3 hours. Shaking the dish occasionally. Strain the liquid contents of the dish through a sieve and discard the bay leaf and thyme.

Pull the meat to shreds and adjust the seasoning. Press the meat into 4 ramekins and pour over the strained fat. Cool then chill in the fridge.

Turn out of the pot and serve with a warm toasted baguette and a herb salad.

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Carlton Food Network

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