Duck Rillettes Recipe

Preparation

1. 1

   Cooking the Duck

   In a large pot, combine the duck legs, onion, garlic, thyme, bay leaves, salt, and black pepper. Pour in enough duck fat to cover the duck completely. Simmer on low heat for about 2 hours, until the duck is tender and falling off the bone.

2. 2

   Shredding the Duck

   Remove the duck legs from the pot and let them cool slightly. Shred the meat from the bones and discard the skin and bones.

3. 3

   Mixing Ingredients

   In a bowl, combine the shredded duck meat with the orange liqueur and a bit of the reserved duck fat to achieve a spreadable consistency.

4. 4

   Storing Rillettes

   Transfer the mixture to a jar or serving dish, pressing it down to remove air pockets. Pour a thin layer of melted duck fat on top to seal. Refrigerate for at least 24 hours before serving.

5. 5

   Serving with Marmalade

   Serve the duck rillettes chilled, accompanied by orange marmalade spread on toast or crackers.