Duck Rillettes

A perfect start to your Holiday meal!

INGREDIENTS

2 Duck legs

2 cups duck fat

2 cloves garlic

5 sprigs fresh thyme

½ cup shelled pistachios

¼ cup salted capers

1 shallot, diced

1 teaspoon champagne vinegar

PREPARATION

STEP 1 Preheat the oven to 300 degrees. Place the duck legs and fat in a roasting tray, season with a pinch of salt, then smash and tuck in the garlic and 3 thyme sprigs.

STEP 2 Cover with foil and roast for 2 hours, or until the meat is falling off the bone. Remove from the oven.

STEP 3 Once cool, discard the skin and shred the meat off the bone.

STEP 4 Roughly chop and mix in the pistachios and capers, then add the vinegar and remaining thyme leaves. Add enough cooking fat to bind the mixture – this should be about 2 tablespoons.

STEP 5 Serve with crostini, mustard and gherkins