Duck Rillette

• 4 Duck Legs
• 1 Bouqet Garni
• 1 Head of Garlic
• 2 bunches Fresh Thyme
• 2 quarts Duck Fat
• 1 cup Creme Fraiche
• 1 cup Whole Grain Mustard
• 1/4 cup Clarified Butter
• tt Kosher Salt

1. Preparation for the Clarified Butter:rnrnPlace diced butter in a saucepan; allow to simmer lightly while ladling off impurities. When clarity is achieved, ladle the clarified butter through a cheesecloth and reserve.
2. Preparation for the Duck Legs:rnrnCure duck legs by submerging them in salt for 2 hours. Rinse the salt off with cold water; pat dry; reserve in a hotel pan.
3. Preheat oven to 260u0b0F.
4. In a large stockpot, bring duck fat to a light simmer. Pour over duck legs and aromatics (bouquet garni, garlic, and thyme) and place in oven for about 2 and 1/2 hours.
5. Remove duck from oven and allow to cool in the fat.
6. In a mixing bowl, add shredded duck, creme fraiche, chopped thyme and one-half of a garlic clove. Mix together and reserve for plating.
7. Spoon duck mixture into a mason jar; pour slightly cooled clarified butter (or alternatively a sweet and savory berry compote) over the top to seal; Store in refrigerator.

garni, garlic, thyme, crueme fraiche, grain mustard, butter, kosher salt

Taken from food52.com/recipes/77491-duck-rillette (may not work)