Using kitchen shears, remove backbone of duck, cutting off and discarding tail end; cut off wing tips. Place backbone and wing tips in Dutch oven with onions, garlic, thyme and bay leaves. Cut through breastbone, dividing into halves. Cut legs from breasts; place in pot with bacon.

Tie peppercorns, coriander seeds, cloves and star anise in cheesecloth; nestle into pot. Add brandy and salt. Add enough water just to cover ingredients (about 7 cups/1.75 L). Bring to simmer and skim off foam; cover and simmer over low heat until meat falls off bone when tested with fork, 3 to 3-1/2 hours.

Remove duck pieces and bacon from pot. When cool enough to handle, pull meat from bones and skin; set aside in large bowl. Return bones and skin to pot. Cut off bacon rind and discard; add bacon to bowl. Shred duck meat and bacon finely.

Return pot to boil over high heat; boil until liquid is reduced by two-thirds. Strain, discarding solids, and return liquid to pot. Add shredded meat; cook, stirring, until porridgelike consistency and top level of meat is higher than the liquid, 15 to 30 minutes. Scrape into two 4-cup (1 L) ceramic pâté or soufflé dishes, shaking slightly and smoothing top so fat rises to cover meat. Let cool for 4 hours. Cover and refrigerate for up to 2 weeks. Bring to room temperature before serving.

Makes about 8 cups (2 L).