| 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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