We are making some changes to the website over the next few months
no cooking required
Add to favourites
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Remove all of the meat from the duck legs, discarding skin, bone and tendons.
Place the duck meat into a bowl and mash with a fork.
Gradually add the duck fat as you continue to mash.
Add the chopped parsley and season with salt and freshly ground black pepper.
Spoon the mixture into four small ramekins and place in the fridge to set.
Remove from the fridge ten minutes before serving.
Can food make you a better runner?
Saturday Kitchen Best Bites
192. Saturday Kitchen Best Bites
Recipes from this episode