Ingredients
3 duck legs
400g belly pork sliced
2 garlic cloves
1tsp quatre epices (4 Spices)
few sprigs of Thyme
2 bay leaves
CHERRY CONFIT
400g pitted cherries
2tbsp light Muscovado sugar
2tbsp red wine vinegar
1 star anise
SALAD
small salad leaves a couple handfuls
mixed herb sprigs
walnut oil
Preparation
Heat the oven to 160C. Put all the ingredients for the rillettes into a large heavy casserole and add 300ml water, 2tsp salt and lots of pepper. Bring to boil then cover and simmer 2 and half hours. Leave to cool enough to handle and put the meat on a plate and strain the cooking juices. Remove the skin and rind from the meat and discard. Using forks, shred the meat and then pack into a terrine and press lightly. Top with a few sprigs of thyme and then pour in the cooking juices. Chill.
Put the cherries in a pan with the sugar, vinegar and anise. Heat until the sugar dissolves then simmer 5 mins. Rove the cherries and boil the syrup. Take out the star anise, pour the syrup over the cherries and cool.
Serve with the salad and cherry confit and some baguette toasts.
