Preparation
- 1
Preheat oven to 350°F (175°C).
- 2
Melt duck fat in a large casserole dish over medium heat.
- 3
Place all remaining ingredients in casserole dish, cover, and place in oven.
- 4
Bake for 2 hours 30 minutes or until meat falls off the bone.
- 5
Let cool to room temperature for 30 minutes.
- 6
Remove meat from cooking fat, then strain liquid and set aside. Set aside 1/2 cup of duck fat for rillettes topping.
- 7
Debone duck meat and remove skin.
- 8
In a large bowl, shred meat with a fork.
- 9
Pour fat over meat while stirring. Mixture will blanch slightly.
- 10
Portion out into pretty jars or ramekins and top with reserved duck fat.
Ingredients
Fermer
Ingredients
- 1 duck (5 lb./2.5 kg), quartered
- 1 lb. (500 g) duck fat
- 1 onion, studded with a bay leaf and a few cloves
- 4 tsp. dried thyme
- 2 tbsp. salt
- 2 tsp. ground pepper
- 2/3 cup brewed Van Houtte® Espresso Superiore K-Cup® pod coffee