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Duck Rillette

  • Yield: 2 1/4 cups


  • 2 cups Duck Confit
  • 1/4 cup minced shallots
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon cognac
  • 4 tablespoons (1/2 stick) unsalted butter
  • Salt and freshly ground black pepper to taste


  • Combine all of the ingredients in a food processor and pulse once or twice to blend, but do not puree.