Cut the pork fat into 2 cm cubes and place in a heavy pot with remaining ingredients. Bring to the boil, reduceheat 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.
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.
Strain 1 cup of the fat from the pot over the duck and mix well to a paste. Season well.