Duck Rillette - cooking recipe

Ingredients

3 1/3 lb duck legs
2 None onions, chopped
4 None bay leaves
2 tsp juniper berries
1 tbsp star anise
1 stick cinnamon
1 small chili
10.5 oz duck fat
2 sprigs fresh rosemary

Preparation

Place duck legs in a large pot with onions, bay leaves, juniper berries, star anise, cinnamon and chili and season. Cover with water and bring to a boil then cover and simmer for 2 hours. Remove from heat, allow to cool then chill overnight.
Skim off solidified fat and set aside for later. Remove duck legs from pot, pick meat and discard skin and bones. Chop meat. Strain braising liquid, reserving spices.
Heat 8 oz duck fat and reserved fat with reserved spices and rosemary. Add duck meat to pan, season, cover and simmer for 30-40 mins over low heat. Remove rosemary, chili, star anise, bay leaves and cinnamon stick then fill 4 - 1 cup jars with remaining mixture. Melt remaining duck fat and add to jars so that meat is entirely covered. Close jars and allow to cool.