Potted Duck

Photo: flickr user Kent Wang

Ingredients

1 duck

250 grams pork fat (speck)

1 onions, medium

1 carrots, medium

2 teaspoons garlic, crushed

1 teaspoon sage, chopped

2 teaspoons green peppercorns

1 cup white wine

salt, pepper

1 lt water

Preparation

Rinse the duck. Cut in half.

Peel and dice onion.

Peel carrot, leaving it whole.

Cut the pork fat into 2 cm cubes and place in a heavy pot with remaining ingredients. Bring to the boil, reduce heat and simmer very gently 2-3 hours or until fat is melted and duck meat is falling from the bone. Stir regularly. Remove from heat and allow to cool for 1 hour until lukewarm.

Carefully lift duck meat and carrot from pot with with a slotted spoon, remove skin and, using your fingertips, shred the meat into a bowl. Discard bones and sinew. Grate carrot and add to duck.

Strain 1 cup of the fat from the pot over the duck and mix well to a paste. Season well.

Place mixture in earthenware pots or terrines, cover with a layer of melted butter or greaseproof paper and refrigerate 2-3 days.

Serve with fresh or toasted bread.

Will keep 3 weeks in refrigerator.