Duck Rillettes

Name: Duck Rillettes
Ingredients: 3 lb. duck legs; 1⁄4 cup finely chopped thyme, plus 4 sprigs; 1⁄4 cup kosher salt, plus more to taste; 2 tbsp. ground ginger; 10 cups duck or chicken stock; 1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste; 10 cloves garlic, peeled and smashed; 2 bay leaves; 1 (2") piece ginger, peeled and thinly sliced; 3 tbsp. armagnac or brandy; 3 tbsp. finely chopped parsley; 1 tbsp. grated orange zest; 1⁄8 tsp. ground cloves; 1 cup duck fat; Freshly ground black pepper, to taste; Toast points, for serving; Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)

www.saveur.com

Duck legs are dry-brined and braised in an aromatic stock, flavored with armagnac and spices making a delectable spread for a toasted baguette.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

3 lb. duck legs
1⁄4 cup finely chopped thyme, plus 4 sprigs
1⁄4 cup kosher salt, plus more to taste
2 tbsp. ground ginger
10 cups duck or chicken stock
1 tbsp. whole black peppercorns, lightly crushed, plus freshly ground, to taste
10 cloves garlic, peeled and smashed
2 bay leaves
1 (2") piece ginger, peeled and thinly sliced
3 tbsp. armagnac or brandy
3 tbsp. finely chopped parsley
1 tbsp. grated orange zest
1⁄8 tsp. ground cloves
1 cup duck fat
Freshly ground black pepper, to taste
Toast points, for serving
Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)