01 -
Add oats to the mixture and keep cooking. Don’t cover it. Stir every so often until all the liquid’s gone, which should take about 15 minutes.
02 -
Use a medium flame to cook the onion and garlic in duck fat until both soften nicely.
03 -
Crumble the pork and veal into the pot using a wooden spoon. Pour in the other ingredients, leaving the oats for later. Mix everything thoroughly, then season with pepper.
04 -
Put a lid on and let it cook over low heat for 45 minutes. Stir it now and then to make sure it doesn’t stick.
05 -
Move the mix into a loaf pan, ramekins, or any container you like. Lay plastic wrap directly onto the surface to cover it. Let it cool slightly at room temp, then chill in the fridge for 4 hours or until completely cold.
06 -
You can keep it in airtight containers for up to a week in the fridge, or freeze it for 3 months.