Duck Rilettes
#Recipe
Confit duck legs in pork/goose fat with added carrot, celery, leek, onions, bay leaves and garlic. Add (quite a bit) of black pepper, all spice, dried chillies, yellow mustard seed, fennel seed to a spice grinder or mortar and then to the confit. Add a glass of dry white wine.
Simmer for 4 hours.
Shred all the solids bar the bay leaves and bones, salt (generously, after all this is eaten cold). Separate the liquid from the lard and add the liquid to the meet.
Fill the rilettes into jam jars and top up with some of the lard.
Serve with good (sourdough) bread and cornichon.
DO NOT DISCARD THE LARD, your fried potatoes and most stews will thank you for this.