Duck rillettes

Ingredients for 1 servings:

• 4 duck legs (300 g each)
• 50 g goose fat or pork fat
• 150 g onion(s), finely diced
• ½ bunch marjoram
• ½ bunch thyme
• 50 ml cognac or brandy
• Juniper berry(s)
• salt and pepper
• 100 ml stock (duck stock or goose stock), water if necessary
• possibly goose fat, for filling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Duck rillettes

Peel or trim the skin from the legs and place it in a cast iron pot with the lard and melt over medium heat. Once the skin is free of fat, fish it out of the pot. Add the duck legs, onions, spices, brandy and stock to the pot, season generously with salt and pepper, and simmer covered over medium heat for 4-5 hours, stirring occasionally. Strain everything through a coarse sieve, reserving the fat. Remove the bones and herbs, tear the meat into pieces with a fork and stir it into the fat, season again with salt and pepper. Transfer to a terrine or a jar with a lid and let cool until the lard has solidified. The rillettes will keep in the refrigerator for about four weeks. However, the mixture will also fit into three 250 ml twist-off jars. Spoon the mixture into the jars while still hot, pressing down firmly and ensuring that the meat is covered with a layer of fat. Add a little more if necessary. With the lid closed and stored in a cool place, the rillettes will keep for 6 months.