Ingredients
- 4 duck legs
- 2 duck breasts
- 6 black peppercorns
- 6 juniper berries
- 3 garlic cloves, sliced
- 1 blade mace
- 3 fresh thyme sprigs
- 2 bay leaves
- 250ml dry white wine
- Peppercorns and bay leaves, to decorate
Method
- 1. Preheat the oven to 150°C/fan130°C/gas 2. Place the duck legs and breasts in a roasting tin in a single layer, skin-side up.
- 2. Lightly crush 6 black peppercorns and 6 juniper berries in a pestle and mortar and scatter around the duck. Add the 3 garlic cloves, sliced, 1 blade mace, 3 fresh thyme sprigs, 2 bay leaves and 250ml dry white wine. Season with sea salt, cover tightly with foil and cook for 2½ hours until the meat falls off the bone.
- 3. Tip the contents of the roasting tin into a colander set over a bowl. When cool enough to handle, remove and discard the skin and bones and shred the meat. Moisten the meat with a little of the strained fat, season and pack into a terrine dish.
- 4. Cool and spoon over a little fat. Decorate with peppercorns and bay leaves and chill until ready to serve.
Nutritional info
Per serving (based on 8): 508kcals, 46.7g fat (13.4g saturated), 16.6g protein, 0.5g carbs, 0.2g sugar, 0.2g salt