Duck rillettes

Method

In a bowl, mix together the salt, garlic, lemon peel, thyme and bay leaves. Lightly rub the mixture over the duck legs. Preheat the oven to 110°C. Place the duck legs on a wire rack inside a baking tin, then add enough water to just reach the underside of the duck. Do not immerse the duck in the water. Cover with foil and braise for 2½ hours. After this time, the meat will pull easily away from the bone. Remove the duck from the oven, pour off the pan juices into a small container and chill the juices. Once the duck is cool enough to handle, pick the meat off the duck, discarding the skin, bones and aromats. Gently shred the meat using your hands. Remove the pan juices from the refrigerator, reserving the layer of fat from the top of the container. Warm the fat and the pan juices in separate saucepans over medium heat until they are melted. In a bowl, place about 50 g of the duck fat and 100 ml of the pan juices, along with the shredded duck, melted butter, armagnac or brandy, mustard, pepper, parsley and chives. Fold the mixture to combine and add salt to taste. Don’t be alarmed if the duck meat looks wet, as the liquids will set to create the rillettes. Place the duck mixture in a desired ceramic or glass container, pressing lightly to form a neat flat top, which you can further cover with duck fat to make a traditional preserving seal. If you do not have any excess fat, to complete this step, cover with baking paper or clarified butter instead.