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  • Level: Easy
  • Yield: 2-1/4 cups
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2 tablespoons chopped garlic

1 tablespoon Cognac

1/2 stick of butter

Salt and black pepper

2 tablespoons fat reserved from the confit

1 deboned 5 pound domestic duck, carcass removed and skin intact

2 pounds duck confit, picked and bones discarded

1/4 cup minced onions

1 tablespoon minced parsley


  1. In an electric mixer, with a dough hook, combine all the ingredients. Beat at medium speed for about 1 minute, or until everything is well mixed. The texture should be like finely chopped meat. Season the entire duck and stuff the chicken into the duck. Stuff the duck with the rillette and set aside