Many people: 8
* 2 duck thighs
* 2 steaklets of duck
* 10 Cl of Oporto
* 2 cloves of garlic
* 100 G of sugar
* fatty bacon 300g
* 250 G of thin calf
* 30 G of bread crumb (in breadcrumbs)
* pistachio 50g
* 3 eggs
* Fabric of pig to cover
* Salt, pepper
To bone, and degrease the thighs and steaklets of duck. To chop with an average grid duck, garlic, fatty bacon and calf.
In a bottom hen to put your pulpit and to add the bread, pistachios, eggs, and the seasoning. To mix well. To furnish the pot and to cover with the fabric. To cook with the bath Marie approximately 1:30 mn with 180°C.
At the end of cooking, to leave the pot and to put a weight above so that there does not remain air inside while cooling. To leave 24:00 to the expenses.
For caramel in Oporto, to make a caramel with sugar and to thaw with Oporto when the caramel is brown. Attention not to burn itself.
To draw up a slice of pot and some caramel features in Oporto.