Duck Rillettes

This spreadable yet chunky paste  suffers  from  a public-relations  problem  because  it calls  for a lot of duck fat. While it is true that you can add much less fat than the  amount used in traditional recipes, you still need some fat  to achieve  the  desired moistness and  a melting texture. The  easiest way to make the rillettes is to shred the meat from duck confit, stir together the shredded meat and some fat, and season the mixture with spices. Serve  chilled  with 

little  toasts  and cornichons (small sour pickles).

MAKES 10 HORS D’OEUVRE SERVINGS OR 4 FIRST-COURSE SERVINGS

4 confit Pekin duck thighs, or 2 confit mullard duck thighs

⅓ cup rendered duck fat, cooled to room temperature 1½ teaspoons quatre-épices

1 teaspoon salt, or to taste

Pull off and discard the skin from the duck thighs, then pull the meat from the bones and discard 

the bones. Shred the meat with your fingers or by piercing the pieces with 2 forks and pulling the 

forks in opposite directions. Place the meat in a bowl, pour in the fat, and add the quatre-épices 

and salt. Stir until combined. Cover with plastic wrap and chill well before serving. Serve in a 

small shallow serving bowl or 4-ounce ramekins for individual servings.

HOW TO MAKE DUCK RILLETTES

1. Peel the fat and skin off the duck thighs and discard.

 2. Pull the meat into shreds.

3. Pour the fat over the meat.

4. Add the seasonings and stir until combined.