DUCK RILLETTES

Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette.

MAKES ABOUT 5 CUPS

Ingredients

1. 3 lb. duck legs
2. ¹⁄₄ cup finely chopped thyme, plus 4 sprigs
3. ¹⁄₄ cup kosher salt, plus more to taste
4. 2 tbsp. ground ginger
5. 10 cups duck or chicken stock
6. 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste
7. 10 cloves garlic, peeled and smashed
8. 2 bay leaves
9. 1 (2″) piece ginger, peeled and thinly sliced
10. 3 tbsp. armagnac or brandy
11. 3 tbsp. finely chopped parsley
12. 1 tbsp. grated orange zest
13. ¹⁄₈ tsp. ground cloves
14. 1 cup duck fat
15. Freshly ground black pepper, to taste
16. Toast points, for serving
17. Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)

Instructions

1. Place duck on a baking sheet. Rub with finely chopped thyme, salt, and ginger. Cover with plastic wrap; chill 4 hours or up to 8.
2. Brush excess spice mixture from duck and transfer to an 8-qt. saucepan. Add thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger; bring to a boil. Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1 ¹⁄₂–2 hours. Remove from heat and let cool in the pan until room temperature; cover and chill overnight.
3. Next day, uncover and scrape solidified fat from top of pan; set aside. Pull duck from pan and discard skin, bones, and gristle; finely shred meat. Strain and reserve ¹⁄₄ cup stock; save remaining stock for future use. Transfer meat to a bowl and add reserved stock, plus armagnac, parsley, orange zest, cloves, salt, and pepper; stir to combine. Tightly pack rillettes into a 1-qt. baking dish or five 6-oz. ramekins. Melt reserved fat plus 1 cup duck fat in a 1-qt. saucepan over medium heat; pour over rillettes; cover with plastic wrap and chill until fat is solid. To serve, push fat aside and spread rillettes on toast points; garnish with cornichons or pickled vegetables, if you like. To store, redistribute fat over rillettes and cover with plastic wrap; keep, refrigerated, up to 2 weeks.