- Cooking time
- 2.5 hours
- Preparation time
- 30 mins
- 6 duck legs
- 3tsp Maldon sea salt
- 3 shallots, peeled and roughly chopped
- 4 garlic cloves, finely sliced
- 6 sprigs thyme, 1tsp finely chopped thyme leaves
- 3 bay leaves
- 1kg duck or goose fat
- 70g ready-to-eat soft prunes, chopped
To be served with
- Toasted bread and cornichons
- Place the duck in a large dish and rub the salt over the legs. Scatter over the chopped shallots, garlic, 6 thyme sprigs and bay leaves. Cover and refrigerate overnight.
- Heat the oven to 150˚C/fan oven 130˚C/mark 2. Lift out the duck legs and wash under cold water. Pat dry and place in a large flameproof and ovenproof dish.
- Discard the shallots, garlic and herbs. Pour or spoon the duck or goose fat over the duck legs and slowly bring to a gentle simmer. Cover with a lid or aluminium foil and cook in the oven for 21/2hours. Leave to cool completely.
- When the duck legs are cool, lift out of the fat (set it aside to use later). Remove the skin and shred the leg meat into a mixing bowl. Gently stir in the prunes and 1tsp chopped thyme leaves, then season to taste with salt and freshly ground black pepper.
- Pack the mixture tightly into sterilised jars and smooth the surface. Cover with a thin layer of the cooking fat. Seal and refrigerate.
You can use the fat that you have left over from cooking the rillettes for roast potatoes.