- 1½ sticks butter, divided
- 3–4 pounds goose or duck legs and wings
- 1 small onion, nely diced
- 2 cloves garlic, peeled and nely minced
- 1 generous handful fresh thyme, washed; leaves nely minced
- 1–2 bay leaves
- 4 generous pinches salt and several grinds fresh pepper
- Chinese ve-spice powder
- Cognac or brandy
- Tangerine or black currant-infused fig vinegar
Melt half a stick of butter in a large Dutch oven set over medium heat until just bubbling. Add the goose/duck legs and wings and sear, turning, until lightly browned. Add the onions, garlic, thyme, bay leaves, salt and pepper and 1 cup of water. Reduce heat to low and cook, slightly covered, until the meat falls from the bones, 2½ –3 hours.
Let cool, then discard the bay leaves and separate the meat from the bones. Put the meat and any pan drippings into a food processor fitted with a standard blade. Add 2 pinches Chinese five-spice powder, 2 generous splashes Cognac or brandy, and a restrained splash of fig vinegar. Process until the meat is just barely chopped and the spice, Cognac, and vinegar are mixed in. Pack into ramekins or small jars, leaving room at the top.
Place the remaining stick of butter into a clean pan and brown until almost burnt. Quickly remove from the heat and cool. Pour the browned butter over the rillettes to cover the meat. Serve at room temperature; slathering onto good crusty bread.