Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 33

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°C/Gas 2. Put the duck legs, skin side up, into a roasting tin in which they fit snugly and scatter over the garlic, thyme and seasoning. Pour over the duck fat to cover. Roast for 2–2 1/2 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 taste. 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 cover. 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.