Place Toby's legs together with the sliced garlic and rock salt in a bowl overnight. The next day, rinse with cold water and pat dry with a clean tea towel. Heat the fat/lard in a deep oven proof dish and add Toby's legs. Bring to a simmer and place in the oven. Cook for 90 minutes, until soft at 180 degrees celsius. Drain off fat and reserve. Remove the flesh from the cooled bones and mix with the sauteed leek, bacon and spices. The Pastry Combine all ingredients and knead to a smooth dough. Roll the dough into a rectangle 20cm wide and 2-3mm thick. Place a line of filling onto the pastry and roll forward to create a sausage roll like pastry, brushing with egg wash to seal and glaze. Prepare The Sauce Saute Toby's bones in a little olive oil. Add the vegetables and thyme, saute until golden. Deglaze with brandy and add the stock, simmer for 20 minutes, strain and reduce to a good flavour. Dust the foie gras with a little flour, gently spanking off the excess. Heat the butter in a hot non-stick pan over medium-high heat and sear the foie gras for about 30 seconds per side, until browned. Remove and drain on paper towels. Season with salt and pepper.