Recipe : DUCK RILLETTE

(Serves 5 pax)

INGREDIENTS:

1.8	kg	Duck (leg)
500	g	Duck fat from the same duck
200	g	Garlic
10	g	Bay leaf
20	g	Thyme fresh
20	g	Pepper corn(crushed)
40	g	Salt
250	g	Onion

PROCEDURE:

• Clean the duck legs from the excess fat and reserve the same in a pot.
• Place the duck legs in a dish, skin down and sprinkle salt, pepper, thyme, bay leaf, and garlic. Cover it and let it rest for 12 hours.
• Add little water to the fat and melt it on slow fire then pass it through a fine strainer.
• After marinating, debone the legs and place them skin down in the fat, so they are fully covered (add some oil if you do not have enough duck fat).
• Heat the fat and let the legs confit at 70-80°C until nice and tender.
• Cut onions in brunoise and confit them separately in some duck fat.
• Remove legs from fat and mash with a potato masher, add onions.
• On an ice bath stir slowly the required fat till observing a nice paste consistency.
• Once done, let it rest for some time in the refrigerator and serve on toast with fresh onion rings.