Duck Rillette
By: Anonymous
Published: Friday, February 12, 2010 - 12:10am

Ingredients




4 Confit Of Duck legs see *Note meat removed
cup Minced onions
1 tablespoon Minced parsley
2 tablespoons Minced garlic
1 tablespoon Chopped fresh thyme
1 tablespoon Cognac
4 tablespoons Butter
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons Confit Of Duck fat see *Note

Preparation

1 In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper. Store the mixture in an airtight container until ready to use. Will store in the refrigerator for up to 1 week. 2 This recipe yields 2 1/4 cups rillette.