| 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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