Duck Rillettes

Directions

1. 1
   Cut breasts from duck and discard skin and all visible fat.
2. 2
   Reserve legs and carcass for another use.
3. 3
   Brown duck neck (halved if necessary) in a dry 2- to 3-quart heavy saucepan over moderate heat, turning once, about 10 minutes total.
4. 4
   Transfer to a plate.
5. 5
   Pat duck breasts dry and season with salt and pepper, then add to pan and brown over moderate heat, turning once, about 8 minutes total.
6. 6
   Transfer to plate with duck neck.
7. 7
   Add Armagnac to pan and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated.
8. 8
   Add 2 cups water, shallots, garlic, sliced carrot, thyme, bay leaf, kosher salt, peppercorns, and duck breasts and neck with any juices on plate and cook at a bare simmer, covered, 1 hour.
9. 9
   Discard neck, then transfer breasts to a plate and cool.
10. 10
    Shred duck meat, then chop.
11. 11
    Pour broth through a sieve into a bowl, discarding solids.
12. 12
    (If liquid measures less than 2 cups, add water.)
13. 13
    Return to cleaned pan and add chopped carrot.
14. 14
    Simmer, covered, until carrot is tender, 3 to 5 minutes.
15. 15
    While carrot is cooking, sprinkle gelatin over remaining 2 tablespoons water in a cup and let soften 1 minute.
16. 16
    Stir softened gelatin into hot broth until dissolved, then stir in duck meat, parsley, and salt and pepper to taste.
17. 17
    Ladle into crocks (you'll have about 3 cups total) and chill, covered, until set, 3 to 4 hours.
18. 18
    Let stand at room temperature 20 minutes before serving.