Duck Rillettes

Duck Rillettes

Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette.Helen Rosner

Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette.