Potted Duck
By: Anonymous
Published: Saturday, February 13, 2010 - 5:34am

Ingredients




1 duck
250 grams pork fat (speck)
1 onions, medium
1 carrots, medium
2 teaspoons garlic, crushed
1 teaspoon sage, chopped
2 teaspoons green peppercorns
1 cup white wine
salt, pepper
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.