Title: Rillete
Categories: Poultry
Yield: 1 Servings

2	lb	Duck confit, picked and
		Bones discarded
1/4	c	Minced onions
1	tb	Minced parsley
2	tb	Chopped garlic
1	tb	Cognac
1/2		Stick of butter
		Salt and black pepper
2	tb	Fat reserved from the
		Confit
1		Deboned 5 pound domestic
		Duck, carcass removed and
		Skin intact

In an electric mixer, with a dough hook, combine all the ingredients. Beat at medium speed for about 1 minute, or until everything is well mixed. The texture should be like finely chopped meat. Season the entire duck and stuff the chicken into the duck. Stuff the duck with the rillette and set aside.

Yield: 2-1/4 cups From: Sylvia Steiger Date: 05 Aug 97 National Cooking Echo Ä

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