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Ingredients
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Duck & Confit
Finishing & Serving
Method
Duck & Confit
- 1
Season duck
Pat duck legs dry with paper towels. Rub each leg all over with 2 tablespoons of salt and 1 teaspoon freshly ground black pepper. Place legs in a single layer, skin-side up, in a shallow dish, cover and refrigerate for 4–12 hours (overnight preferred) to cure lightly.
- 2
Rinse and dry
After curing, rinse the salt from the duck legs under cold water. Pat thoroughly dry with paper towels. Allow to come closer to room temperature for 20–30 minutes while you prepare aromatics and preheat oven to 300°F (150°C).
- 3
Confit cooking
In an ovenproof heavy pot or deep roasting pan, combine duck legs, smashed garlic cloves, thyme sprigs, bay leaves and whole peppercorns. Pour in the duck fat to completely submerge the legs (use about 2 cups; add more if needed). Cover the pot tightly with a lid or foil and place in the preheated oven. Cook gently at 300°F (150°C) for 2½ to 3 hours, until the meat is tender and falls easily from the bone when prodded with a fork.
- 4
Cool and reserve fat
Carefully remove the pot from the oven and let cool slightly until you can handle it. Using tongs, transfer the duck legs to a tray. Strain the cooking fat through a fine sieve into a heatproof container and reserve at least ¼ cup for sealing and any extra for other uses. Discard solids (or reserve thyme/garlic if you like). Allow the legs to cool enough to handle.
Finishing & Serving
- 5
Pull the meat
Using your fingers or two forks, remove meat from the bones, discarding skin and any large pockets of tough connective tissue (you may include some rendered skin for richness). Pull the meat into small shreds and place in a mixing bowl. Reserve 2–3 tablespoons of the rendered fat to incorporate into the rillette for texture.
- 6
Combine and season
To the shredded duck in the bowl add 2 tablespoons softened unsalted butter, 1 teaspoon sherry vinegar, the reserved 2–3 tablespoons rendered fat (from the reserved fat), and optional 1 teaspoon orange zest and 2 tablespoons chopped parsley if using. Fold together until the mixture is cohesive but still has visible shreds. Taste and adjust seasoning with up to ½ teaspoon additional salt and ¼ teaspoon freshly ground black pepper as needed.
- 7
Pack into jars and seal
Spoon the mixture into one or two small ramekins or jars, pressing down to remove air pockets and create a smooth surface. Warm the reserved ¼ cup of rendered duck fat until liquid and carefully pour a thin layer (about 1/8–1/4 inch) over the top of the packed rillette to seal and preserve it. Allow to cool to room temperature, then cover and refrigerate at least 6 hours, preferably overnight, to firm and allow flavors to meld.
- 8
Serve
Before serving, remove from refrigerator 20–30 minutes to take the chill off. Serve rillette spread on toasted baguette slices, crudités, or crackers. Bring extra salted butter or cornichons to the table as accompaniments. Rillettes will keep refrigerated for up to 7–10 days if fully sealed with fat (or up to 3 months if frozen).