Potted Duck

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

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