This divine duck rillette comes from the fine blog Filet Pur .
- 4 fatty duck legs
- 1 large onion
- 2 tablespoons black peppercorns
- 2 tablespoons coarse sea salt
- 2 bay leaves
- 8 cloves of garlic
- 2 to 3 jars of goose fat
- 2 shallots (chopped)
- Chives (chopped)
Place the duck legs in a heavy-bottomed frying pan with a lid. Add the herbs and goose fat. Preserve the legs for 3 to 4 hours on a low heat or in an oven of about 150 degrees.
Remove the bolts from the fat. Remove the meat from the legs and tear it into small pieces. Mix the meat with the shallots, crushed garlic and chives. Put all this in a jar. Strain the fat and use several spoons to cover the meat.
Store in the refrigerator.
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Source: Culy by culy.nl
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