Duck Spread

For the duck spread, separate duck legs and cut into small cubes. Finely dice onions and garlic. Sauté everything in a pan with a little olive oil, deglaze with red wine and season with the spices (except salt) and herbs. Cook for 20 minutes until soft, then season with salt.

Pour everything into canning jars. Keep poking the mixture with a long fork to allow the fat to rise to the surface. Pour the rendered fat over the top so that it completely covers the meat. Seal jars airtight. Store the duck spread in the refrigerator for 1 month before eating.

Preparation Tip:

If the fat yield is too low, stretch with boiling hot lard.

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