Nicci Gurr creates a Wild Duck Pate with Clementine

1. In a thick bottomed saucepan, place your chopped onions, cubed butter, chopped bacon, garlic, bay leaf and mixed herbs. Cook this on a medium heat for about 20 minutes, the butter should be simmering and the bacon cooked all the way through.
2. Add your duck, bones and all, and the wine. Cover with lid or greaseproof paper and pop into an oven at 150°C for another hour until it is falling off the bone.
3. Next add the Cointreau or brandy. The Cointreau gives it a slightly sweet citrussy tang which works well with the duck.
4. Bring to the boil, then turn off the heat and leave to get to room temperature.
5. Remove the duck bones and whizz the meat with a stick blender (or counter blender) until smooth. Pour into a terrine, and leave to set in the fridge overnight. The next morning cover and freeze or use.
6. To serve: When you are ready, toast 6-8 rounds of stale bread, then cut out with a cutter. Spread the pate on the toast and garnish with a sprig of thyme, and a clementine segment for colour. If you prefer you can use sliced baguette for a more rustic look.