duck-rillette

🥘 Ingredients

• duck leg 700 g
• pork belly 150 g
• thyme 30 ml
• salt 30 ml
• ground ginger 1 tbsp
• thyme
• duck stock 1.18 l
• whole pepper ½ tbsp
• garlic 5 cloves
• bay leaf 1
• ginger 2 ½ cm
• wine 60 ml
• duck fat 120 ml
• stock 30 ml
• brandy 2 tbsp
• orange zest ¼ tbsp
• ground cloves 0.12 tsp
• salt
• black pepper
• cornichones
• radish

1. 1

   Rub duck leg and pork belly with thyme , salt , and ground ginger . Place on a sheet pan and chill in the fridge for 4 hours .
2. 2

   Remove excess seasoning. Transfer meat to a large pot . Add thyme , duck stock , whole pepper , garlic , bay leaf , ginger , and wine . Cook on low heat for 2 hours .
3. 3

   Remove from heat and place pot in the fridge for 2 hours . Scrape off the duck fat and set aside.
4. 4

   Shred the meat. Strain the cooking liquid through a strainer and reserve stock .
5. 5

   Mix shredded meat with reserved stock, brandy , orange zest , ground cloves , additional salt , and black pepper . Combine well.
6. 6

   Pack mixture tightly into ramekins . Melt the reserved duck fat and pour over the top.
7. 7

   Refrigerate until set. Serve with cornichones and radish .