Potted Duck

Name: Potted Duck
Yield: Serves 8–10
Cuisine: United Kingdom
Ingredients: 3 teaspoons mixed spice; 2 tablespoons chopped fresh thyme leaves; 500 g/1 lb tinned duck or goose fat; 2 large chicken breasts, skinned; 300 g/10 oz pork back fat; 6 small shallots; 2 teaspoons whole coriander seeds; grated zest and juice of 2 lemons; 4 duck legs; 600 ml/1 pint water; 4 ripe Williams or Red Bartlett pears, peeled and cored; salt and freshly ground black pepper; 75 g/3 oz sea salt; 1 smoked duck breast, skinned and cut into 2.5 cm/1 inch dice; 3 garlic cloves; 1 teaspoon ground mace; 250 g/8 oz sugar

with Spiced Pears

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

4 duck legs
75 g/3 oz sea salt
2 <

Europe
United Kingdom
Dinner
England
Gluten-free

Method

To make the spiced pears, place the sugar, spices, water, lemon zest and juice in a pan, bring to the boil, simmer for 5 minutes, then cool. Add the pears, bring to the boil, cover with greaseproof paper and simmer for 2–6 minutes, until done. Cool in the syrup, preferably overnight. To serve, lengthways into 4.

Place the duck legs in a non-metal bowl, mix with the salt and thyme, cover