Food and Drink > Lancashire Recipes > Potted Goosnargh Duck

Potted Goosnargh Duck

What you need

Serves 15

5 Goosnargh duck legs
1 kg clarified butter
8 cloves of garlic
Handful of fresh thyme
Handful of chopped fresh parsley
250 g Goosnargh duck breast
250 g chicken breast
Salt and pepper

What to do now

Place duck legs, butter, garlic, thyme and salt and pepper into a roasting pot, cover and slowly bake for 2-3 hours at 150º.

When cooked strip the duck meat of the legs but save the butter mixture, the duck meat should just fall of the bone.

To form a smoking pan, place 1 teaspoon of rice, 1 teaspoon of brown sugar and 1 teaspoon earl grey tea leaves in the bottom of an old pan. Loosely cover with tinfoil and place over a low heat, Place the duck and chicken breasts on the foil the tightly seal the pan with a lid or foil. Smoke for 12 minutes then remove the chicken and duck breast from pan and finish in a hot oven for 7 minutes.

Once cooked shred all duck breast and leg meat with the chicken breast.

Add the meat to the clarified butter and mix in the parsley.

Spoon the mixture into ramekins and cover with an optional layer of clarified butter on top. Place in fridge to set overnight.

Serve at room temperature with warm toast and green tomato chutney; why not try it with a nice Rioja wine.