Poultry rillettes with maple butter
- 45 ml (3 tablespoon) olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 400 g (0.88 lb.) chicken, cubed
- 250 ml (1 cup) white wine
- 125 ml (1/2 cup) maple butter
- 4 sage leaves, chopped
- Pinch of nutmeg
- 125 ml (1/2 cup) duck fat
- 4 bay leaves
- 2 confit duck legs without the skin, meat removed from bones and shredded
- Salt and pepper, to taste
- 240 ml (8 oz.) jar of store bought maple jelly
- 3 ml (1/2 teaspoon) salt
6 to 8 portions
- Heat olive oil in a saucepan over medium heat and sauté onions and garlic for 2 minutes.
- Add all the remaining ingredients except for the duck, and bring to a boil. Turn heat to low and let simmer for 30 minutes stirring from time to time.
- Remove from heat and shred chicken meat using two forks. Add the duck meat, then return saucepan to the stove and cook for another 15 minutes until soft. Let cool.
- In a saucepan, warm jelly and salt for 2 minutes over low heat. Mix well. Let cool.
- Place alternating layers of rillette mixture and jelly in small jars. Refrigerate each layer for 30 minutes before placing the next one.
Serve on baguette, plain or with cheese.