- 6
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
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 Return to a boil, skim off scum, reduce heat, and cook until most of the liquid has evaporated and been replaced by duck fat, and the duck is completely tender when pierced with a toothpick, about 3 hours.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.