Minced Duck in a Covered Dish (Jigote de Pato a la Tartera)

Ingredients

• 1 duck
• veal sirloin (solomo de ternera)
• fresh tocino (unsmoked pork belly)
• parsley
• spring onions (cebolletas)
• thyme
• bay leaf
• 1 clove garlic
• pepper
• 1 whole clove (spice)
• salt
• 1 glass cognac

Instructions

1. Bone the duck and mince it finely with veal sirloin, fresh tocino, parsley, spring onions, thyme, bay leaf, a garlic clove, pepper, a whole clove, and salt to taste, all ground and mixed together.
2. Line a tightly-lidded tartera (covered baking dish) with slices of fresh tocino, then add the minced meats over it.
3. Add more bits of tocino, drizzle a glass of cognac over the top, and cover with further slices of tocino.
4. Fit the lid carefully and bake for four hours.
5. Serve in the tartera, set within a dish and garnished with sprigs of parsley.