Classic Duck Rillettes
D'Artagnan | Yield: 6 - 8 as an appetizer
Rillettes made the old-fashion way, using only duck, wine, aromatic vegetables, and herbs, once again affirm that the best things in life are very often the simplest. Serve these with crusty bread and cornichons.
- 6 Moulard duck legs
- 1 ¾ cups dry white wine
- Water, as needed
- 1 bouquet garni (5 parsley sprigs, 3 celery leaves, 1 thyme sprig, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in cheesecloth)
- ½ 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
- 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 Return to a boil, skim off scum, reduce heat, and cook until most of the liquid has evaporated and been replaced by duck fat, and the duck is completely tender when pierced with a toothpick, about 3 hours.
- 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.
- 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.
- Bring to room temperature before serving.