Truffle & Porcini Potted Duck
Duck legs and thighs are slow cooked in their own fat (duck confit) until the meat falls off the bone. Then we shred the meat up and return to the heat with duck fat, dijon mustard, black pepper, chili flake and porcini mushroom. This gets packed into jars and topped with a generous portion of black truffle carpaccio.
4 oz. jar