Ingredients
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1 whole duck
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1 cup of duck fat
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1 spring of fresh thyme, chopped
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1/2 tsp. four-spice mix
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the zest of 1 orange
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the zest of 1/2 lemon
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1 1/2 cup water
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1/2 cup dry white wine
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Salt and pepper
Preparation
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Cut the duck into pieces and remove the skin (Keep aside).
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In a heavy-bottomed ovenproof saucepan, combine the cut duck, duck fat, onion, thyme, four spice mix, and orange and lemon zest. Salt and pepper. Cover the pieces of skin which were kept aside, and place on a greased pan, then pour in water and white wine. Cover with aluminum foil and place in the oven preheated to 325 ° F (160 ° C) for 2 hours.
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Uncover the pan with the pieces of skin and continue cooking in the oven for 1 hour.
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Remove the duck pieces from the pan and debone them. In a bowl, shread the meat with a fork until it is homogeneous (add a little cooking fat if the meat is too dry). Spread the meat still warm in a glass container and smooth the surface.
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Cover with a little cooking fat. Refrigerate for 24 hours before serving.