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1 large whole duck
400g pork shoulder or pork belly, cut into 4 pieces
200g duck fat + 100g extra
1 onion, cut in 4
4 cloves garlic, bruised
2 pieces of orange peel
3 sprigs of thyme
1 bay leaf
2 cloves
¼ tsp. each of ground white pepper, nutmeg, clove and cinnamon
200ml water
1 tbs. cognac or brandy
Salt