Name: Potted Duck
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

Children of God... will you not bear witness, that, through all your trials and troubles, the faithfulness of your Savior's love has been the “very joy of your hearts?” You have had many crosses and losses – has He ever deserted you? You have been in severe afflictions, and have seen the flowers of many a “sweet hope” wither and decay – did your Friend desert you then? Others may have proved faithless – all other help may have failed you – friendship’s help, promised help, expected help – all, all may have been but as the foam upon the billow, as the footsteps in the sand – but, has Christ ever failed you? Could you, in the darkest and the saddest hour of your grief, say to Him? “Lord, You have promised what You did not perform.” Will you not bear witness concerning the past? – “Not one good thing has failed, of all that the Lord has promised – all has come to pass.”

John MacDuff

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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