Traditional Duck Rillettes
- Preparation : 15 minutes
- Cooking : 125 minutes
- Portions : 15
- 4 Brome Lake duck legs
- 900 ml (approximately 3 2/3 cups) duck fat
- 80 ml (1/3 cup) bourbon
- 3 sprigs fresh thyme
- 2 cloves of garlic
- 1 bay leaf
- 45 ml (3 tbsp) fresh parsley, chopped
Preparation time: 15 minutes
Cooking time: 2 hours 5 minutes
Refrigeration time: 2 hours
Preheat the oven to 165°C (325°F).
Heat 30 ml (2 tbsp) of duck fat in an oven-proof skillet over medium heat. Cook the duck legs for 2 to 3 minutes on each side, until brown.
Add the bourbon and cook for 1 to 2 minutes, until the liquid has completely evaporated.
Add the remaining duck fat, as well as the thyme, garlic and, if desired, the bay leaf and parsley. Add salt and pepper to taste. Bring to a boil, then place in the oven and cook for 2 to 2.5 hours.
Remove the duck legs, sprigs of thyme, and bay leaf from the skillet. In a bowl, reserve 310 ml (1 ¼ cup) of duck fat from the pan.
Remove the bones and skin from the duck legs, then shred the meat using a fork.
Add the meat to the bowl containing the reserved duck fat. Add salt and pepper and mix well.
Transfer the rillettes to an airtight container, and refrigerate for 2 to 3 hours. The rillettes will keep for 5 to 6 days in the fridge or 3 months in the freezer.