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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