Elaine Lemm

Potted Duck with Rhubarb

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Great Book of Rhubarb
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About

Lionel is chef-owner of Mirabelle Restaurant, Harrogate. He was born and brought up in the Alsace region of France but has lived and worked in the UK for many years. His recipe brings together ingredients from both countries.

Ingredients

  • 200 g pork belly, diced
  • 3 duck legs
  • 200 ml white wi

Method

Pre heat the oven to 160°C/325°F/Gas 3.

Place the pork and the duck legs in a roasting tin. Add the white wine, garlic, mustard seed, season lightly and mix well. Cover with foil and cook in the preheated oven for two hours.

Remove the roasting tin from the oven and lea