Apple-fennel-duck spread

Ingredients for 1 servings:

• 4 legs (duck legs, approx. 300 g)
• 1 tsp peppercorns, mixed or black
• 2 cloves garlic
• 1 tsp allspice berries
• 8 juniper berries
• 2 cloves
• 200 g fennel (if you don’t like fennel, use 125 g)
• 1 apple, sour
• ½ bunch thyme
• 1 pkt. Lard (duck fat, 65 g)
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 3 hours; Total time approx. 9 hours 20 minutes

Stretch out the thighs and drumsticks of the duck legs and feel for the joint. Cut the legs in half at the joint. Season the meat with salt. Place the duck legs in a pot and add enough water to cover. Bring to a boil briefly, then simmer gently for about 3 hours (important: only use low heat!). In the meantime, peel and slice the garlic cloves, trim the fennel, quarter it lengthwise and chop it finely, and peel, core, and chop the apple. Grind the dry spices in a mortar or coarsely grind them in a coffee grinder. Halfway through the cooking time (about 1.5 hours), add the spices and vegetables to the duck legs and continue cooking over low heat. The vegetables should then be tender, and the meat should almost fall away from the bones. The meat should now be as tender as butter. Remove the meat from the bones and coarsely chop it, then add the vegetables. Mix in the goose fat and thyme and season to taste. Let it cool, then refrigerate for at least 6 hours to firm up the spread. Serve with bread.