A perfect start to your Holiday meal!
2 Duck legs
2 cups duck fat
2 cloves garlic
5 sprigs fresh thyme
½ cup shelled pistachios
¼ cup salted capers
1 shallot, diced
1 teaspoon champagne vinegar
STEP 1 Preheat the oven to 300 degrees. Place the duck legs and fat in a roasting tray, season with a pinch of salt, then smash and tuck in the garlic and 3 thyme sprigs.
STEP 2 Cover with foil and roast for 2 hours, or until the meat is falling off the bone. Remove from the oven.
STEP 3 Once cool, discard the skin and shred the meat off the bone.
STEP 4 Roughly chop and mix in the pistachios and capers, then add the vinegar and remaining thyme leaves. Add enough cooking fat to bind the mixture – this should be about 2 tablespoons.
STEP 5 Serve with crostini, mustard and gherkins