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Ingredientes
- 225 gm Duck breast
- 225 gm Pork belly
- 225 gm Pork fat
- 2 x Garlic cloves, minced
- 1 x Bay leaf
- 1 Tbsp. Thyme, minced
- Â Â Salt and pepper
- 50 ml Brandy
Direcciones
- 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 hrs. Shaking the dish occasionally. Strain the liquid contents of the dish through a sieve and throw away 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. Cold then refrigeratein the fridge.
- Turn out of the pot and serve with a hot toasted baguette and a herb salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 704 | |
| Calories from Fat 622 | 88% |
| Total Fat 68.94g | 86% |
| Saturated Fat 24.71g | 99% |
| Trans Fat 0.44g | |
| Cholesterol 96mg | 32% |
| Sodium 45mg | 2% |
| Potassium 235mg | 7% |
| Total Carbs 1.61g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.02g | 0% |
| Protein 11.88g | 19% |
