Prep time 10 mins Cooking time 1 hour 45 mins Refrigeration time 2-3 hours Makes 6 cups 4 tsp olive oil 1 duck, divided into portions 10 thyme sprigs 2 garlic cloves 2 fresh bay leaves 500ml chicken stock 500ml water 4 tbsp smooth duck fat 2 tbsp butter 15ml apple juice FOR THE TOP LAYER: 2 tbsp butter 2 tbsp smooth duck fat
Heat olive oil in a large pot until very hot. Sear the duck pieces until golden brown. Remove the pot from the heat and pour out the extra fat. Add thyme, garlic, bay leaves, stock and water to the duck. Lower the heat and simmer for about 90 minutes, or until the meat starts to fall from the bone. Remove the duck pieces from the pot. Pour out the liquid and reserve it for use in another dish (it is a delicious base for a sauce or gravy, or you can even use it in a stew). Remove the meat from the bones. Use a food processor and process the meat to a coarse pâté, alternating with duck fat and butter during the process. Add apple juice and season with some salt and black pepper. Divide the mixture into 6 cups. Melt the ingredients for the top layer together and pour over each cup. Leave in the fridge for 2-3 hours to set and serve with crusty bread.