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Rillettes de Canard
- Serves
2
- Difficulty
Easy
- Ready in
1 hr 40
By Joanne Harris and Fran Warde
Published 2005
This is absolutely the best way to use leftover duck, and it’s still the most delicious sandwich filling I know...
Ingredients
1 2 200 ml
Method
Cut the duck into manageable pieces and place in a saucepan. Add all the remaining ingredients, then cover with a tight-fitting lid and simmer gently for ½ hours, stirring frequently. Check the liquid level and add a little more wine if needed. By this time the duck meat should have separated from the bones. Remove the bay leaf, thyme twig and bones from the meat. Spoon the remaining mixture in
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