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CATEGORY CUISINE TAG YIELD
Meats Coxon’s kit, Coxon2 4 servings

INGREDIENTS

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

INSTRUCTIONS

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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