Duck Rillette

1. 1

   Place duck legs in a large pot with onions, bay leaves, juniper berries, star anise, cinnamon and chili and season. Cover with water and bring to a boil then cover and simmer for 2 hours. Remove from heat, allow to cool then chill overnight.

2. 2

   Skim off solidified fat and set aside for later. Remove duck legs from pot, pick meat and discard skin and bones. Chop meat. Strain braising liquid, reserving spices.

3. 3

   Heat 8 oz duck fat and reserved fat with reserved spices and rosemary. Add duck meat to pan, season, cover and simmer for 30-40 mins over low heat. Remove rosemary, chili, star anise, bay leaves and cinnamon stick then fill 4 - 1 cup jars with remaining mixture. Melt remaining duck fat and add to jars so that meat is entirely covered. Close jars and allow to cool.

No additional tips available.