Directions
- 1Start by taking 2 beautiful duck legs.
- 2Place 1 spoon of mustard on each duck leg.
- 3Add 1 clove of crushed garlic to each duck leg.
- 4Season with salt and pepper.
- 5Spread this marinade on the duck legs.
- 6Wrap the duck legs in 1 sheet of baking paper.
- 7Wrap them in aluminum foil to make it well airtight.
- 8Bake at 130°C for a good 2 hours.
- 9Once cooked, take all the meat off your candied duck legs.
- 10Shred the meat with 1 knife or simply with your hands.
- 11Add a few spoonfuls of duck fat on your meat.
- 12Add 1 little cooking juice.
- 13Mix it well.
- 14Drop your preparation into 1 terrine, pressing on it to chase away the air.
- 15Let your rillette rest in the fridge during all 1 night.
- 16Cut yourself 1 piece of bread and enjoy it with some pickles.
Ingredients
- 2 duck legs
- 1 spoon mustard
- 1 clove crushed garlic
- salt
- pepper
- 130 g duck fat
- 3 càs cooking juice
Equipment
baking paperaluminum foilterrine
Tips
- Take your rillette out of the fridge a half hour before tasting it.
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