Duck Rillettes
"Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette. This recipe first appeared in the iPad edition of our December 2013 issue alongside the story The World of Duck...."
INGREDIENTS
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3 lb. duck legs
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¼ cup finely chopped thyme, plus 4 sprigs
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¼ cup kosher salt, plus more to taste
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2 tbsp. ground ginger
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10 cups duck or chicken stock
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1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste
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10 cloves garlic, peeled and smashed
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2 bay leaves
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1 (2") piece ginger, peeled and thinly sliced
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3 tbsp. armagnac or brandy
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3 tbsp. finely chopped parsley
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1 tbsp. grated orange zest
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⅛ tsp. ground cloves
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Freshly ground black pepper, to taste
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1 cup duck fat
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Toast points, for serving
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Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)
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