Potted Duck

Ingredients

250 grams pork fat (speck)
1 onions, medium
1 carrots, medium
2 teaspoons garlic, crushed
1 teaspoon sage, chopped
2 teaspoons green peppercorns
1 lt water

Preparation

1
Rinse the duck. Cut in half.
2
Peel and dice onion.
3
Peel carrot, leaving it whole.
4
Cut the pork fat into 2 cm cubes and place in a heavy pot with remaining ingredients. Bring to the boil, reduce heat and simmer very gently 2-3 hours or until fat is melted and duck meat is falling from the bone. Stir regularly. Remove from heat and allow to cool for 1 hour until lukewarm.
5
Carefully lift duck meat and carrot from pot with with a slotted spoon, remove skin and, using your fingertips, shred the meat into a bowl. Discard bones and sinew. Grate carrot and add to duck.
6
Strain 1 cup of the fat from the pot over the duck and mix well to a paste. Season well.
7
Place mixture in earthenware pots or terrines, cover with a layer of melted butter or greaseproof paper and refrigerate 2-3 days.
8
Serve with fresh or toasted bread.
9
Will keep 3 weeks in refrigerator.

Tools

 



Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 5:34am

Creator:

Anonymous

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