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Potted Duck

225 g Duck breast
225 g Pork belly
225 g Pork fat
2 Garlic cloves; chopped
1 Bay leaf
1 tb Thyme; chopped
Salt and pepper
50 ml 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 2 1/2-3 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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