11.   Remove solid pieces with a slotted spoon, and discard.

12.   Remove the pieces with a mesh strainer to the prepared baking sheet to drain.

13.   Reserving liquid, remove chicken pieces to be cooled, boned and diced.

14.   Pull the small bottom pincer straight away from the claw to break it off, removing the piece of cartilage attached to it.

15.   Remove duck pieces to a bowl.

16.   Reserving liquid, remove chicken pieces to be cooled, deboned and diced.

17.   Remove chicken pieces from marinade and place in single layer of a large oven dish or pan.

18.   Remove knuckle pieces, drain and fold into leek mixture.

19.   Remove the pieces of rabbit loin, and keep warm.

20.   Remove these pieces, then dig down to excavate a hole for the liner.