Duck Rillettes

Instructions

1. Season the duck
   Rub the duck pieces thoroughly with salt, pepper, and allspice. Place them in a large bowl with the crushed garlic, bay leaves, and thyme sprigs. Cover and refrigerate for at least 8 hours or overnight to allow the flavors to penetrate the meat.
2. Prepare for cooking
   Preheat the oven to 275°F (135°C). Remove the duck from the refrigerator and let it come to room temperature for about 30 minutes. Brush off excess salt and herbs from the duck pieces.
3. Slow cook the duck
   Place the duck pieces in a large, heavy-bottomed Dutch oven or casserole dish. Add the chopped onion and pour in the duck fat, ensuring all pieces are completely covered. If necessary, add a little more duck fat or olive oil. Cover with a tight-fitting lid and place in the oven to cook for 3 hours, or until the meat is very tender and easily pulls away from the bone.
4. Shred the meat
   Once cooked, remove the duck from the oven and allow to cool until you can handle it comfortably. Remove the duck pieces from the fat and strain the fat, reserving it for later. Discard the bay leaves, thyme sprigs, and any large pieces of garlic. Shred the meat finely using two forks, discarding the skin, bones, and any tough parts.
5. Season and mix
   Return the shredded meat to a bowl. Add the cognac or brandy, chopped fresh parsley, and thyme leaves. Mix well. Add about 6-8 tablespoons of the reserved duck fat back to the meat mixture and stir until you have a smooth, spreadable consistency. Taste and adjust the seasoning with salt and pepper if needed.
6. Pack and preserve
   Pack the rillettes firmly into sterilized glass jars or ramekins, pressing down to remove any air pockets. Pour a thin layer of the remaining duck fat over the top to seal. This will help preserve the rillettes.
7. Chill and mature
   Cover the jars or ramekins and refrigerate for at least 24 hours before serving to allow the flavors to mature and develop. The rillettes will keep refrigerated for up to 2 weeks as long as they remain covered with fat.