DUCK RILLETTES

Duck Rillettes

Makes about 12 appetizer servings

1 whole duck

1/4 cup Creole Seasoning mix

1 cup roughly chopped onions

2 to 3 sprigs fresh rosemary leaves

1 cup minced onions

1 tablespoon minced fresh parsley

Brandy

Creole mustard

Toast points

Preheat oven to 300 degrees.

Generously season the duck inside and out with 3 tablespoons of the Creole seasoning.  (Reserve 1 tablespoon to season with later). Put the duck in a roasting/braising pan. Stuff the cavity of the duck with the onions and leaves of the rosemary sprigs. Roast for 3 to 4 hours (until leg joint jiggles off). AS THE DUCK FAT ACCUMMULATES IN THE PAN, POUR IT OFF AND RESERVE. 

Remove the duck from the pan (reserve ALL fat) and cut in half to cool a while. While still warm, pick the meat off the carcass and shred.

Put the reserved duck fat in a large, heavy skillet over medium heat. Add the onions and fresh herbs. Stirring often, caramelize the onions until brownish/gold. Add the shredded duck meat and adjust seasonings. Remove from the heat and cool. Store in an airtight container for at least 2 hours.

Before serving, put the mixture into a food processor with a splash or two of brandy and pulse to blend. Serve with Creole mustard and toast points.