Ingredients

Method

Warm the litre of duck fat in a heavy based saucepan on a gas burner or an electric hob then add the sea salt, herbs and garlic.

Add the duck legs and simmer, making sure the duck legs are completely submerged in the fat (do not allow it to boil) for about 2 1/2 hours until the duck legs are very tender and the meat falls away from the bone.

Meanwhile peel and slice the pears into 1cm thick slices.

Melt butter in a frying pan until frothy and add brown sugar until it starts to caramelise then add the pear slices and cook for about one minute each side, take out and leave to one side.

Slice the foie gras into 1 cm slices and lay on a metal tray, season with sea salt and bake in a low oven 150ºC / 300ºF for about 5 minutes until just cooked and then leave to one side.

When the duck legs are cooked take out of the oil and leave to cool for about 10 minutes then carefully shred the meat off the bones and remove any veins.

Season the shredded duck meat if needed and add 3 tablespoons of the warm duck fat to the meat.

Line a terrine mould with 3 layers of cling film then put a layer of the duck meat in the bottom of the terrine mould pushing it down about 1 1/2 cm thick, then add a layer of the pear, then another layer of the duck meat, then a layer of the foie gras followed by another layer of the duck meat again, then another layer of the pear one last time and finish with the rest of the duck meat.

Push down and pull the cling film over the sides so that the terrine is sealed and leave in the fridge overnight.