SHREDDED DUCK CONFIT

SHREDDED DUCK CONFIT image

Number Of Ingredients 8

Legs, wings, fat, and carcass from 2 ducks
4 bay leaves
4 sprigs of thyme
6 juniper berries
12 peppercorns
4 shallots, washed, peeled, and sliced.
2 tsp. kosher salt
½ cup white wine

Steps:

1. Tie the herbs and spices in a muslin bag. 2. Place all the ingredients in a heavy pot with well lid, and cook on very low heat for about three hours, turning the meat occasionally to make sure that it cooks evenly and is not sticking to the bottom. 3. When the meat is thoroughly cooked, falling off the bone, turn off the heat and allow to cool. 4. To make the rillettes, take the meat off the bones, along with the shallot slices and the rendered fat, and pulse in a food processor until spreadable but not completely smooth. Taste and add salt or pepper if needed. 5. Place in glass jars and refrigerate. Can be frozen for long term storage. 6. Serve on toasted baguette with cornichons and Dijon mustard for a traditional presentation, or with purple corn chips for a New World twist.