Name: Rillettes of Shredded Duck (Rillettes de Canard)
Yield: Makes about 6 Cups; Serves 10 to 12
Cuisine: France
Ingredients: Salt and freshly ground pepper; ¾ cup unsalted chicken stock (storebought or homemade); ¾ cup dry white wine; 2 pair duck legs and thighs plus carcass, wings, and all fat and skin of the ducks (reserve breasts for another use); ¾ pound boneless pork shoulder, cut into 1-inch cubes; 1 large garlic clove, halved; 1 teaspoon fresh thyme leaves or ½ teaspoon Dried thyme, plus additional to taste; ½ imported bay leaf; 2 tablespoons Armagnac, flamed and cooled; ½ teaspoon Quatre Épices, plus additional to taste

Preparation info

Makes about 6 Cups; Serves
10 to 12

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

The following recipe comes from my friend Marie-Claude Gracia. When I first read her name in a letter published in a French culinary magazine, Gault Millau, I immediately recognized a voice full of charm and passion for good food and decided to seek her out.

Spending time with Marie-Claude, I learned that before she opened her restaurant, she and her partner Richard made their living selling duck rillettes. They’d buy duck carcasses from chefs and foie gras producers, pick of