• 4 bay leaves
• 6 sprigs thyme
• 1 star anise
• 4 cloves garlic, sliced
• 6 duck legs
• 1 litre duck fat
• salt
• black pepper

Preheat your oven to 150°C (130°C fan).

Scatter the bay leaves, thyme, star anise and garlic evenly on the bottom of a roasting tin. Season the duck legs with salt and black pepper and arrange in a layer in the tin. Melt the duck fat in a pan and carefully pour over the top. Cover the roasting tin tightly with foil, then put it in the oven and cook for two and a half hours. It is ready when the meat is falling off the bone - you can check this by pushing the meat with a spoon and seeing if it falls away easily.

Leave to cool, then take the duck legs out of the fat and shred the meat off the bone. Mix a few tablespoons of fat (or more, if you prefer a higher fat content) into the meat to give you a terrine - like consistency. Serve with fresh rustic French bread or sourdough.