Duck Rillette

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   ["Preparation for the Clarified Butter:

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   Place diced butter in a saucepan; allow to simmer lightly while ladling off impurities. When clarity is achieved, ladle the clarified butter through a cheesecloth and reserve.", "Preparation for the Duck Legs:

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   Cure duck legs by submerging them in salt for 2 hours. Rinse the salt off with cold water; pat dry; reserve in a hotel pan.", "Preheat oven to 260u00b0F.", "In a large stockpot, bring duck fat to a light simmer. Pour over duck legs and aromatics (bouquet garni, garlic, and thyme) and place in oven for about 2 and 1/2 hours.", "Remove duck from oven and allow to cool in the fat.", "In a mixing bowl, add shredded duck, creme fraiche, chopped thyme and one-half of a garlic clove. Mix together and reserve for plating.", "Spoon duck mixture into a mason jar; pour slightly cooled clarified butter (or alternatively a sweet and savory berry compote) over the top to seal; Store in refrigerator."]

* Per serving · 4 servings · Values may vary.