Duck Rillettes Recipe

Preheat the oven to 325°F (160°C).

Season the duck legs with salt, pepper, and dried thyme.

In a Dutch oven or oven-safe pot, heat the duck fat over medium heat until melted.

Add the seasoned duck legs, minced garlic, and bay leaf to the pot.

Cover the pot and place it in the preheated oven.

Slow-cook the duck legs for about 4 hours, until the meat is tender and easily pulls apart.

Remove the pot from the oven and let it cool slightly. Once cool enough to handle, shred the duck meat using two forks.

Transfer the shredded duck meat to a bowl and mix in a couple tablespoons of the melted fat from the pot to keep the rillettes moist.

Season with additional salt and pepper to taste.

Spoon the duck rillettes into small jars or ramekins, pressing it down lightly to remove any air pockets.

Pour a thin layer of the remaining melted fat over the top of each jar to seal and preserve the rillettes.

Refrigerate the duck rillettes for at least 2 hours (or overnight) before serving.

Serve the duck rillettes chilled, accompanied by crusty bread or crostini.