For 4 people
For 4 people
Cut the meat into cubes. Heat the lank, put half laau, half duck fat!
Add the garlic cloves, thyme, pepper grains, a pinch of salt and cloves and heat a few minutes. Add the meat to the casserole dish.
Preheat the oven to 160°C, place the covered casserole in the oven for 3 hours. Go to the Chinese, keep the meat on one side and the fat on the other. Effoor the meat and sort the meat on one side and bones and rinds on the other.
Tap the meat into pots then cover with the Sainndoux. Leave cool one night before consuming.
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