Jean-François Plante's recipe

Preparation 20 min • Cooking time 23 min

Ingredients:

2 tbsp. + 125 ml (½ cup) duck fat

1 medium onion, finely chopped 

3 cloves of garlic, coarsely chopped 

Salt and freshly ground pepper 

1 tbsp. marmalade

3 tbsp. brandy

A few sprigs of fresh thyme

250 ml (1 cup) dry white wine

4 nice confit duck legs, shredded

Instructions:

In a medium heavy saucepan, melt 2 tablespoons duck fat. Add onion and garlic and sauté for 3 minutes. Season with salt and pepper. Stir in the marmalade and caramelize for 2 minutes. 

Deglaze with the brandy and flambé for 1 minute. (Make sure to turn off the range hood before flambéing to avoid a fire hazard!) Add the thyme sprigs and deglaze with the white wine. Reduce for 2 minutes, then add 125 ml (½ cup) of duck fat and the shredded meat. 

Simmer for 15 minutes over medium heat, stirring regularly with a fork to shred the duck meat until the liquid is completely reduced (the fat will not evaporate and will work as a binder for the rillettes).

Pour into a terrine dish and let set in the refrigerator for an hour before serving. Serve with croutons.