Duck Rillette

9 ingredients
3 steps

Ingredients

  • 3 1/3 lb duck legs
  • 2 None onions, chopped
  • 4 None bay leaves
  • 2 tsp juniper berries
  • 1 tbsp star anise
  • 1 stick cinnamon
  • 1 small chili
  • 10.5 oz duck fat
  • 2 sprigs fresh rosemary

Directions

  1. 1
    Place duck legs in a large pot with onions, bay leaves, juniper berries, star anise, cinnamon and chili and season. Cover with water and bring to a boil then cover and simmer for 2 hours. Remove from heat, allow to cool then chill overnight.
  2. 2
    Skim off solidified fat and set aside for later. Remove duck legs from pot, pick meat and discard skin and bones. Chop meat. Strain braising liquid, reserving spices.
  3. 3
    Heat 8 oz duck fat and reserved fat with reserved spices and rosemary. Add duck meat to pan, season, cover and simmer for 30-40 mins over low heat. Remove rosemary, chili, star anise, bay leaves and cinnamon stick then fill 4 - 1 cup jars with remaining mixture. Melt remaining duck fat and add to jars so that meat is entirely covered. Close jars and allow to cool.

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