One of the secrets of French cooking is that nothing goes to waste. When cooking duck, often the breast (called magret) is pan seared, while the legs and carcass are slowly stewed with seasonings in their own juices. The legs yield confit, and the lesser parts are then plucked from the bones and turned into a delicious spread called rillettes. This technique can also be used with goose, pork, or a mix of both. In France, this traditional charcuterie is spread on sandwiches with Dijon mustard, a side of tart cornichons and ripe tomatoes, perfect for a picnic.

Ingredients
Legs, wings, fat, and carcass from 2 ducks
4 bay leaves
4 sprigs of thyme
6 juniper berries
12 peppercorns
4 shallots, washed, peeled, and sliced.
2 tsp. kosher salt
½ cup white wine 

Process
1. Tie the herbs and spices in a muslin bag.

2. Place all the ingredients in a heavy pot with well lid, and cook on very low heat for about three hours, turning the meat occasionally to make sure that it cooks evenly and is not sticking to the bottom.

3. When the meat is thoroughly cooked, falling off the bone, turn off the heat and allow to cool.

4. To make the rillettes, take the meat off the bones, along with the shallot slices and the rendered fat, and pulse in a food processor until spreadable but not completely smooth. Taste and add salt or pepper if needed.

5. Place in glass jars and refrigerate. Can be frozen for long term storage.

6. Serve on toasted baguette with cornichons and Dijon mustard for a traditional presentation, or with purple corn chips for a New World twist.