Title: Duck rillette
      Yield: 4 Servings
 
      1    Recipe Duck Confit, recipe
           Follows
    1/4 c  Minced onions
      1 tb Minced parsley
     10    Garlic cloves, reserved from
           The confit
      1 tb Cognac
    1/2    Stick (4 tablespoons)
           Butter
    1/2 ts Freshly ground black pepper
    1/4 ts Salt
      2 tb Fat, reserved from the
           Confit
 
  Combine all of the ingredients, except fat, in the bowl of an electric
  mixer fitted with a dough hook. Beat at medium speed for about 1
  minute, or until everything is well mixed. Or use a food processor,
  taking care not to puree the mixture or let it turn into a paste. The
  texture should be like finely chopped meat.
  
  Use immediately or place in an airtight container, drizzle some of the
  reserved fat over the top, and store in the refrigerator for up to 1
  week.