Small adventures in cooking - Duck Rillettes

Rillettes is basically a rough pâté. The meat is cooked in a low oven, basting itself in its own fat, before being pulled apart, seasoned and set.

Salt and pepper
4 x 200g duck legs
a bay leaf, torn to pieces
2 sprigs of thyme, leaves picked
200g duck or goose fat
100ml brandy

Sprinkle a good handful of salt over a roasting tray and lay the duck legs on top. Put another handful of salt on top, cover with clingfilm and refrigerate overnight.

Preheat the oven to 170°C/Gas 3. Scrape off and discard any excess salt from the duck. Place the legs in an ovenproof dish with the bay leaf and thyme leaves. Melt the duck or goose fat with the brandy and pour over the duck. Cover with foil and cook in the oven for two hours.

Remove from the oven and leave to cool in the fat.

When cool enough to handle, tug the meat from the bones with your hands, discarding the skin, bones and any gristle. With a pair of forks, pull the meat apart until it resembles a coarse pâté.

Season with pepper and add enough of the fat to coat the meat well. Pat, but don't press, into individual ramekins and cover with a little of the remaining fat. Serve at room temperature with toast and cornichons or pickled radishes.