Summary

Ingredients

• 4 leg (s) duck á 300 g
• 50 g oose lard, or lard
• 150 g onion (s), finely diced
• 0.5 ½ bunch marjoram
• 0.5 ½ bunch thyme
• 50 ml cognac, or brandy
• Juniper berry
• salt and pepper
• 100 ml stock (duck stock or goose stock), if necessary water
• possibly goose lard, to fill up

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Instructions

1. Peel or cut the skin from the legs and place in a cast iron saucepan with the lard and allow to melt over medium heat. If the skin is free of oil, it is fished out of the pot.
2. Put the duck legs, onions, spices, brandy and stock in the saucepan, season well with salt and pepper, cover and simmer over a medium heat for 4-5 hours, stirring occasionally.
3. Put everything through a coarse sieve, catch the fat. Remove the bones and herbs and tear the meat with a fork and stir into the fat, season again with salt and pepper.
4. Pour into a terrine or a jar with a lid and allow to cool until the lard has set. The rillettes will keep in the refrigerator for about four weeks.
5. However, the amount also fits in three 250 ml twist off glasses. Distribute the mixture hot in the glasses, press firmly, make sure that the meat is covered with a layer of fat. If necessary, add a little more. With the lid closed and stored in a cool place, the rillettes will keep for 6 months.