Duck Rilette

Ingredients

• 600 g duck breast fillet (with fat layer)
• 200 g duck fat (alternatively goose fat)
• 0.1 l white wine
• 3 bay leaves
• 2 tbsp salt
• 1 tsp sugar
• pepper (white)

Instructions

1. 1.

   Separate the fat from the duck breasts. Rub the meat with salt, sugar and pepper, wrap tightly in foil and let it marinate in the refrigerator for 24 hours. Dice the fat into very fine cubes and render them in a pot over gentle heat. Add the duck fat, wine and bay leaves. Remove the goose meat from the foil, cut it lengthwise into very fine pieces and simmer gently in the fat mixture for about 2 hours until tender.

2. 2.

   Transfer the mixture to a bowl or small dishes, cover and refrigerate.