Duck rillettes and smoked duck breast fillet

Place the duck legs on a shelf and pull the sheet off. Pull the meat with a fork from the bones. Pull the pieces of meat together with 2 forks into pieces. Mix the threads in a closable bowl with thyme, salt, freshly ground black pepper, a few drops of vinegar and duck fat to a smooth mass. Let the rillettes taste for at least 1 hour in a cool place.

Preheat the oven grill to the highest setting. Slide the twigs to in a baking tin 10 cm under the hot grill element and heat them for 3-4 minutes until the skins open.

Transfer the duck rillettes to the jars and place them on wooden planks. Place the slices of duck breast fillet loosely next to it and also place the gherkins and twigs with a bit of it.