Duck rillettes recipe with beer

Ingredients

• 1 tbsp (15 ml) olive oil
• 3 tablespoons (45 ml) rendered duck fat
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 4 confit duck legs (total 560 g), deboned and shredded
• 1 tablespoon (15 ml) maple syrup
• 1 tablespoon (15 ml) fresh rosemary leaves, finely chopped
• ½ cup (125 ml) white wine
• ½ cup (125 ml) red ale
• ½ teaspoon (2.5 ml) dried parsley
• 3 tablespoons (45 ml) melted duck fat, for the seal