- 2 cups shredded meat from duck or chicken confit
- Up to 1 cup rendered duck or chicken fat (from making confit), melted and slightly cooled
- 1/3 cup minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon chopped thyme
- 1 ounce brandy
- Salt and black pepper, to taste
- 1 tablespoon chopped parsley, plus extra, for garnish
- 1 to 2 tablespoons butter (optional)
- Toast points, for serving
- Coarse or whole grain mustard, for serving
- Chopped or sliced cornichons, for serving
Place the confit in a medium mixing bowl and allow to come to room temperature.
In a small saute pan, heat 2 tablespoons of the reserved confit fat over medium heat and add the shallots, garlic, and thyme. Cook, stirring, until shallots and garlic are soft and fragrant, 2 to 3 minutes. Add the brandy and cook until it has evaporated. Set aside to cool.
Once the sauteed vegetables have cooled, add them to the bowl with the confit along with the parsley. Season lightly with salt and pepper and, using a rubber spatula, work the meat back and forth until it's broken apart and shredded but not mushy. Add the remaining confit fat, a little at a time, until the meat is moist and richly flavored. Taste and adjust seasonings if necessary. For extra richness, add the butter.
Store the rillettes in an airtight container in the refrigerator for up to several weeks.
Before serving, allow the rillettes to return to cool room temperature. Serve with toast points and garnish with mustard, cornichons, and parsley.