Season the duck legs with salt, peppercorns, thyme, and garlic. Place in a Dutch oven and cover with duck fat. Cook at low heat for about 2 hours until tender.

Shred and Store

Remove duck from fat, shred meat, and return to fat. Store in jars, covered with fat, and refrigerate.

Country Pate

Mix the Ingredients

Combine ground pork, beef, fatback, onion, garlic, thyme, bay leaf, eggs, salt, and pepper in a bowl. Add cognac and mix well.

Bake the Pate

Transfer mixture to a terrine mold and bake in a water bath at 350°F for about 1 hour. Cool and refrigerate.

Cured Pork Belly

Cure the Pork

Combine salt, sugar, pepper, and thyme. Rub onto the pork belly and refrigerate for 7 days, turning occasionally.

Cook the Pork

Rinse off the cure, pat dry, and roast in the oven at 300°F for 2 to 3 hours until tender. Cool and slice.

Foie Gras Terrine

Prepare Foie Gras

Season foie gras with salt, white pepper, and cognac. Soak gelatin in cold water, then dissolve in warm foie gras mixture.

Set the Terrine

Pour mixture into a terrine mold, cover, and refrigerate until set, about 4 hours.

Fried Soft Poached Farm Egg

Poach the Eggs

Bring a pot of water to a simmer. Poach eggs for 3-4 minutes. Remove and drain.

Fry the Eggs

Heat oil in a skillet. Fry poached eggs until golden brown on both sides. Season with salt and pepper.