Duck & fig terrine with port sauce

4 duck legs
4 springs of thyme
20g rock salt
2 cloves of garlic crushed
2 bay leaves
1 roll of foil
200 ml double cream
120g dried figs
200 ml port

• Place the figs in the port to soak up for 3 hours, in the fridge.
• Preheat the oven to 200 degrees.
• Wrap duck legs, thyme,rock salt,garlic and bay leaves in three layers of foil .
• Make sure its tight enough and with no holes.
• Place the duck legs package on a baking tray and bake in the oven for 2 and a half hours.If meat falls off the bone its ready.
• Once cooled down remove herbs and garlic. Remove all the meat out using a fork.
• Place the meat in a bowl and add the cream.
• Slice the figs to quarters and add to the duck.
• Add 3 tbs of the port to the mixer. Keep the rest of the port.Mix well.
• Adjust seasoning.
• Put a layer of cling film inside a terrine mould cover with the cling film and make sure its being pressed over night by another heavy mould.
• Release from mould slice the terrine.
• In a small sauce pan reduced the rest of the port to a sauce consistency.
• Serve terrine on a piece of toast,salad leaves finished by the reduced port.

Love to eat!