Rillettes of duck with confit of cranberries

Tags: French, starter, made, fancy
. Serves 6 as a starter. 17 steps
1 2kg duck quarter Place on a rack in a shallow roasting tin, sprinkle skin with salt, pierce with skewer Cook in hot oven 1 hour, drain off fat. Place duck in a heavy saucepan Bring to simmer, turn heat as low as possible, cook 2 hours. Drain Remove skin and bones, shred flesh finely Pack meat into 850ml terrine, pour over juices
1 teaspoon salt
1 tablespoon thyme chopped   sprinkle Strain
1/2 teaspoon ground mace
2 cloves garlic chop
15 black peppercorns crush coarsely
15 juniper berries
225ml dry white wine   pour in
450g cranberries Bring to a gentle simmer; simmer uncovered 1 hour, stirring occasionally
110g sugar
425ml red wine
2 tablespoons red wine vinegar
1 orange's zest
The terrine will last about three days. The confit will last even longer.
To serve, turn out terrine, cut into slices, garnish with watercress and confit. Also nice with glazed figs.