Peking Duck Rillettes
An Original Recipe by Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 45 minutes
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2 x duck legs and any extra meat from the duck carcass (about 500g/1 pound total bone in, skin on weight)
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1 brown onion, finely chopped
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2 cloves garlic, finely chopped
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2 tablespoons Shao Xing cooking wine
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2 tablespoons hoi sin sauce
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3 whole star anise
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3/4 cup goose or duck fat (plus extra if you want to put a layer of fat on top to seal and preserve it)
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1 teaspoon honey
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Bread to serve
Step 1 - Preheat oven to 120C/248F. Remove the meat from the skin and bones and place in an ovenproof container with a lid, shredding the meat roughly. Add the onion, garlic, Shao Xing cooking wine, hoi sin sauce, star anises, goose or duck fat and honey and mix together well. Place lid on the dish (or a layer of foil if there is no lid) and bake for 45 minutes.
Step 2 - Remove from oven and take out the star anise pieces. Place in a food processor and pulse briefly to combine. Place in a sterilised* terrine, jar or ramekin pressing down well to remove any air. You can cover it with extra goose fat to help preserve it making sure that there is no meat exposed to the air. Serve at room temperature with fresh bread.
*to sterilise a jar, bake it in a 180C/350F oven for 10 minutes.