Black Estate's Duck Rillette
This makes a large amount, some of which can be bottled. Delicious with Black Estate Riesling 2012 or Black Estate Chardonnay 2012.
- Salt the duck liberally. Leave for 24 hours, covered. Rinse the salt off and put duck legs into a deep braising dish. Add garlic, thyme and duck fat. Cover the meat with boiling water.
- Cover with paper then foil and put in oven at 140C for three hours (or until meat is falling off the bone). Remove from the oven, cool to handle then strain the meat into a pot, saving the stock liquid. Reduce the stock by two-thirds.
- Pull meat off the bone, smash meat with mortar and pestle, add to a bowl and add in reduced stock and fat. Season to be on the saltier side and mix together.
- Pour into small jars or ramekins. Top with 100g of melted duck fat to seal and preserve the meat.