Cooking time: 1 hour 25 minutes
5 Rashers of Streaky Bacon
4 Cloves Garlic
1 Bay Leaf
5g Dried Mixed Herbs
1 Whole Gressingham Duck Leg
2 Wild Duck Breasts
50ml Red Wine
25ml Brandy or Cointreau
1 Edible Gold Leaf, To Decorate
Nicci Gurr creates a Wild Duck Pate with Clementine
- words: Nicci Gurr
- pictures: David Merewether
- styling: Lucy Fleming
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