Duck Rillettes Recipe

Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.

Stir kosher salt 2 teaspoons black pepper and dried thyme together in a bowl. Mix garlic ginger orange zest strips fresh thyme and bay leaves together in another bowl.

Season duck all over inside and out with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.

Place duck breast-side up into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.

Roast in the preheated oven until meat pulls away from the bones 5 to 6 hours. Cool duck with its accumulated juices wrapped in aluminum foil to room temperature. Chill in the refrigerator for 12 hours or overnight.

Pick meat from bones and place in a bowl.

Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.

Mash duck meat 3 tablespoons duck fat 2 tablespoons duck stock butter brandy parsley chives Dijon mustard cayenne pepper salt and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container press down and drizzle a little duck fat over the top. Sprinkle thyme leaves black pepper and orange zest over the top. Seal the container and refrigerate for the flavors to blend 1 to 3 days.