Duck Rillettes
This is a spread served on thin toasts. Port wine reduction adds color and flavor.
SERVES 6
Shred the meat from the duck legs and put it in a bowl.
Chop the dried cherries and add them to the duck.
Sauté the shallots in butter with salt and pepper until tender. Remove from heat and add to the duck. Toss everything together well and pack it into a crock.
Put the port wine in a saucepan and cook it over medium-high heat to reduce it to one quarter of the original amount. Let it cool and then refrigerate it. It will be thicker, like thin syrup.
Cut the baguette into thin slices and toast them. Spread some of the duck rillettes on each toast, drizzle the port on top, and sprinkle with chives.
Substitution. . . . . . . . . . . . . . . . . . . . . . . . . .
If duck confit is unavailable try roast Chinese duck or roast your own duck and use the legs. Cooked chicken legs, smoked trout, or pulled pork also can be made into rillettes.
