Duck Rillettes

A Lyonnaise classic (often made of pork), rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, heavily salted, cured for twelve hours, and then cooked slowly over low flames until very tender. Then the flesh was raked into small shreds and blended with the warm cooking fat to form a rustic paste. Over time the rillette cooking style was applied to game birds, wild rabbit, and fish. The soft, smooth texture is a deciding factor in deciding what makes a good rillette.dish. Rillettes are traditionally served with crusty bread and accompaniments such as mustard, salt, pepper, pickled shallots, cracklings, and cournichons. You can use all of them or some of them to top your rillettes.

Ingredients:
4 Duck Legs and thighs, preferably Moulard but Pekin and Muscovy will do. If using Muscovy add two more legs.
¾ pound pork butt cut into a large dice
¾ cup chicken stock, preferably home-maid
¾ cup white wine
1 bay leaf
pinch of fresh thyme leaves or ½ tsp dried
3 shallots
2 cloves of garlic
½ tsp French 4 spice (quatre épices)
1 Tblsp salt

PREHEAT OVEN TO 300 DEGREES

Peel the skin off the duck legs and thighs.
Place the skin in a small saucepot, cover with water and render the fat, strain and reserve for the finished rillettes. You should yield 1 ½ -2 cups.

Cut the legs with a cleaver in half. Place in a non corrodible bowl along with all of the other ingredients and marinate for a few hours or overnight.

Place all ingredients in a heavy pot (Le Creuset, crock pot, etc.)
Cook uncovered in the oven until falling off the bone, about 3 hours.

Let cool until you can handle the meat. Pulse in a food processor with half the rendered fat until emulsified. Taste for seasoning: correct with salt and pepper.

Place in mason jars, terrine molds, or stoneware ramekins and cover with remaining fat. Will keep in this state for a few weeks. Once you break the seal, however, the rillettes should be consumed within five days.

Serve with cornichons, crusty bread and fleur de sel.

Variations:
You can substitute two rabbits or the equivalent amount of pork for rabbit or pork rillettes.