Winter duck rillettes

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   The day before, wash duck legs and put them in a large pot. Peel and chop the onions. Add half each of bay leaf, juniper, aniseed and peppercorns. Pour about 2 litres of water on them until the legs are well covered.

2. 2

   Season with 1 teaspoon salt. Bring everything to the boil, cover and simmer for about 2 hours. Lift out the legs. Let the legs and broth cool down and cover them and put them in a cool place overnight.

3. 3

   The next day, scoop up solidified duck fat from the broth. Remove the skin from the legs, loosen the meat from the bones and cut into small pieces. Wash the rosemary, dab dry and chop the needles. Clean the chillies, cut them in half lengthwise, remove the seeds and wash them.

4. 4

   Put 200 g goose fat, skimmed duck fat, meat, rosemary, chilli, cinnamon and remaining spices in a pot. Season with salt and pepper. Simmer covered for 30-40 minutes at low heat.

5. 5

   Place the rillettes in four hot-rinsed glasses with twist-off lids and press down gently - the meat must then be covered with liquid fat. Alternatively, heat 100 g goose fat and pour over.

6. 6

   Seal jars immediately, let them cool down. Country bread tastes good with it.