Rillettes de Canard au Poivre Vert

1. 1

   In a heavy ovenproof kettle combine the duck, the fatback, the wine, the gingerroot, the salt, and the garlic, bring the wine to a boil, stirring, and braise the duck, covered, in a preheated 300F.

2. 2

   oven for 4 hours.

3. 3

   Drain the mixture in a colander set over a bowl and reserve the cooking liquid.

4. 4

   Remove and discard the duck skin and bones, transfer the meat and fatback to a large plate, about 1 cup at a time, and shred them with forks, transferring the mixture as it is shredded to a bowl.

5. 5

   Stir in the peppercorns and salt and black pepper to taste and transfer the mixture to crocks.

6. 6

   Pour enough of the reserved liquid into each crock to cover the mixture by 1/4 inch and let the rillettes cool.

7. 7

   The rillettes keep, covered and chilled, for 6 weeks.

8. 8

   Serve the rillettes with the toast points.

* Per serving · 4 servings · Values may vary.