DUCK RILLETTES

By BobD

Ingredients

• 6 SERVINGS
• Remove rillettes from the refrigerator at least 30 minutes before serving. Accompany with thinly sliced French bread and cornichons.
• • 6 Moulard duck legs
• • 1 3/4 cups dry white wine
• • 1 bouquet garni: 5 parsley sprigs, 3 celery leaves, 1 thyme sprig, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in cheesecloth
• • 1/2 head garlic, separated into cloves and peeled
• • 3 carrots cut into 4 chunks each
• • 3 onions, quartered, stubbed with 16 whole cloves per onion
• • Pinch dried thyme
• • Pinch quatre epices (equal parts ground cinnamon, cloves, nutmeg, and black pepper)
• • Salt and pepper to taste

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Combine white wine, bouquet garni, garlic, carrots, onions, thyme, and quatre epices in a large stockpot and bring to a boil over high eat. Add duck legs, and water to cover meat if necessary. Return to a boil, skim off scum, reduce heat, and cook until most of the liquid has evaporated and been replaced by duck fat, and the duck is completely tender when pierced with a toothpick, about 3 hours.

2. Remove duck pieces with a strainer. The meat will fall off the bone. Discard skin and Debone duck with a fork, shredding meat into thin strips. In a large bowl, combine meat with fat and vegetables while still hot, discarding onions.

3. Remove bouquet garni. Gently mix together season with salt and pepper. Scrape into a terrine, cover, and refrigerate at once. Let stand for at least 2 days.

4. Bring to room temperature before serving.