Duck Rillettes

This spreadable yet chunky paste suffers from a public-relations problem because it calls for a lot of duck fat. While it is true that you can add much less fat than the amount used in traditional recipes, you still need some fat to achieve the desired moistness and a melting texture. The easiest way to make the rillettes is to shred the meat from duck confit, stir together the shredded meat and some fat, and season the mixture with spices. Serve chilled with little toasts and cornichons (s