Print
Yield:
2-1/4 cups
Level:
Easy

Ingredients

  • 2 tablespoons chopped garlic
  • 1 tablespoon Cognac
  • 1/2 stick of butter
  • Salt and black pepper
  • 2 tablespoons fat reserved from the confit
  • 1 deboned 5 pound domestic duck, carcass removed and skin intact
  • 2 pounds duck confit, picked and bones discarded
  • 1/4 cup minced onions
  • 1 tablespoon minced parsley

Directions

In an electric mixer, with a dough hook, combine all the ingredients. Beat at medium speed for about 1 minute, or until everything is well mixed. The texture should be like finely chopped meat. Season the entire duck and stuff the chicken into the duck. Stuff the duck with the rillette and set aside

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