Yield: 4 servings
|225 grams||Duck breast|
|225 grams||Pork belly|
|225 grams||Pork fat|
|2||Garlic cloves; chopped|
|1 tablespoon||Thyme; chopped|
|Salt and pepper|
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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