Duck rillettes with beer

Name: Duck rillettes with beer
Prep time: 50 min
Cook time: 15 min
Yield: 2 cups
Cuisine: Québécoise
Ingredients: 1 tbsp olive oil; 3 tablespoons rendered duck fat; 1 yellow onion, finely chopped; 3 garlic cloves, finely chopped; 4 confit duck legs (total 560g), deboned and shredded; 1 tablespoon maple syrup; 1 tablespoon fresh rosemary leaves finely chopped; 1/2 cup white wine; 1/2 cup Raftman beer by Unibroue; 1/2 teaspoon dried parsley; Salt and ground pepper

Preparation 50 min
Refrigeration 2 h
Cooking 15 min
Servings 2 cups
Freezing Absolutely

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Ingredients

1 tbsp olive oil
3 tablespoons rendered duck fat
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
4 confit duck legs (total 560g), deboned and shredded
1 tablespoon maple syrup
1 tablespoon fresh rosemary leaves finely chopped
1/2 cup white wine
1/2 cup Raftman beer by Unibroue
1/2 teaspoon dried parsley
Salt and ground pepper

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Preparation

In a pan at medium heat, add the olive oil and 1 tablespoon of the duck fat. Cook onion and garlic for 3-4 minutes, until soft, while stirring often.
Add the duck and the rest of the duck fat, maple syrup, rosemary, wine, beer and parsley. Season with salt and pepper then mix well.
Continue cooking for 10 minutes or until all liquid has evaporated. Stir often.
Remove from heat and let cool down for 15 minutes. Spread into jars and place in fridge for at least 2 hours. Serve with a fresh bread baguette!