Gressingham Duck Rillette

• 2 Gressingham confit legs
• Half teaspoon gd nutmeg
• 125g unsalted butter

Garnish

• Small bunch picked fresh parsley leaves
• 12 small cornichons
• 1 shallot, peeled and finely sliced into discs
• 1 tbsp olive oil
• 1 lemon , cut into wedges
• Few slices sourdough toast

1. Pre heat oven to 180c, fan 160oc, gas mark 4
2. Place duck legs on a baking tray and in the oven for 20 mins. Remove from oven and allow to cool until they can be comfortably handled. Melt butter in a pan on low heat.
3. Shred the meat into big chunks in a sized bowl. Season well with salt and pepper and the nutmeg.
4. Slowly pour the butter over the duck and mix well together. Spoon into ramekins or a kilner jar. Refrigerate overnight.
5. Take the rillette out of refrigerator 30 mins before serving.
6. Slice the cornichons in half lengthways. In a mixing bowl combine the cornichons with parsley leaves, shallots, olive oil, squeeze of lemon.
7. Serve up the rillette with toasted sourdough and the garnish.