Cook The Book: Duck Rillettes

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Serious Eats


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1 1/2 pounds duck legs, neck, wings, skin, and fat

10 1/2 ounces pork belly, skin removed

1/4 cup dry white wine

1 orange

2 cloves garlic

1 fresh bay leaf

1 1/2 teaspoons coarse sea salt

1 teaspoon coriander seeds, crushed

Freshly ground black pepper and fine sea salt

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