2 duck legs, about
300g each
2 large garlic cloves,
peeled and chopped
few thyme sprigs
sea salt and black pepper
300g duck fat, melted
60g pistachio nuts,
toasted and roughly
chopped
TO SERVE
plenty of sourdough
bread slices, freshly
toasted
pickled onions and
cornichons
Pistachios help to cut the richness of this tasty spread, as
do the accompanying pickled onions and cornichons.Preheat the oven to 150°ClGas 2. Put the duck legs, s~ in side up, into a
roasting tin in which they fit snugly and scatter over t he garlic, thyme
and seasoning. Pour over the duck fat to cover. Roast for 2-2V2 hours
until the meat is very tender and falls off the bone. Cool slightly, then
lift the duck legs onto a plate, reserving the fat. Shred or finely chop
the meat, discarding the skin. Place the meat in a bowl. Strain the fat
through a fine sieve; set aside.Add the pistachios to the duck and toss to mix, moistening with a
little duck fat and seasoning generously to tast e. Divide the mixture
among 4-6 small jars or ramekins. Press down with the back of a
spoon and pour over a thin layer of duck fat to cov Chill until set.Take the potted duck out of the fridge 30-40 minutes before serving
to soften it slightly, so it can be spread. Serve with warm toast, pickled
onions and cornichons.