Duck Rillette

Directions

1. 1
   Preparation for the Clarified Butter: Place diced butter in a saucepan; allow to simmer lightly while ladling off impurities. When clarity is achieved, ladle the clarified butter through a cheesecloth and reserve.
2. 2
   Preparation for the Duck Legs: Cure duck legs by submerging them in salt for 2 hours. Rinse the salt off with cold water; pat dry; reserve in a hotel pan.
3. 3
   Preheat oven to 260°F.
4. 4
   In a large stockpot, bring duck fat to a light simmer. Pour over duck legs and aromatics (bouquet garni, garlic, and thyme) and place in oven for about 2 and 1/2 hours.
5. 5
   Remove duck from oven and allow to cool in the fat.
6. 6
   In a mixing bowl, add shredded duck, creme fraiche, chopped thyme and one-half of a garlic clove. Mix together and reserve for plating.
7. 7
   Spoon duck mixture into a mason jar; pour slightly cooled clarified butter (or alternatively a sweet and savory berry compote) over the top to seal; Store in refrigerator.