Rillettes of Duck

• 1 duck, about 5 pounds
• 15 ounces barding fat (ask butcher for a layer of pork fat)
• 1 medium-size onion
• 1 medium-size carrot
• 6 ounces pork fillet, cut in 4 pieces
• 1 garlic clove, unpeeled
• 1 medium bouquet garni, containing sage
• 1 teaspoon soft green peppercorns
• Salt and freshly ground black pepper to taste
• 1 3/4 cups dry white wine

1. Lay duck breast side down.
2. With sharp knife carefully remove skin.
3. Cut off 5 ounces (approximately 1/2 cup) duck fat, chop into fine dice; reserve.
4. Discard skin.
5. Remove meat from carcass, cut meat from the breast and from the thigh in strips.
6. Do not use meat from lower leg.
7. Finely mince barding fat in food processor.
8. Clean vegetables.
9. Cut onion in half horizontally and carrot in half lengthwise.
10. Place barding fat and duck fat in casserole.
11. Add water to barely cover.
12. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated.
13. Fat should be almost completely melted.
14. Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil.
15. Cover and place over low heat so mixture is barely simmering.
16. Cook 3 hours, stirring occasionally.
17. Remove from heat; remove vegetables and aromatics.
18. Add remaining wine; cover with damp cloth and let cool.
19. Be sure cloth does not touch mixture.
20. When lukewarm mix thoroughly with fingers.
21. Taste, and correct seasoning.
22. Fill a two-quart terrine and cover with foil.
23. Refrigerate for at least two days before eating.
24. Serve with country bread.

duck, barding fat, onion, carrot, pork fillet, garlic, bouquet garni, soft green, salt, white wine

Taken from cooking.nytimes.com/recipes/2271 (may not work)