1 onion, finely chopped

1 clove garlic, finely chopped

1/2 cup (125 ml) duck fat

1 cup (250 ml) white wine

1 teaspoon (5 ml) honey

1/2 teaspoon (2.5 ml) dried oregano

4 confit duck legs, skin removed, deboned

Salt and pepper

In a saucepan over medium heat, soften the onion and garlic in 30 ml (2 tablespoons) duck fat. Season with salt and pepper.

Add the wine, honey and oregano. Bring to a boil and reduce by 3/4. Add the duck meat and remaining fat. Return to a boil, reduce the heat and simmer gently, stirring constantly to break the meat into shreds, until the liquid has evaporated and the fat and meat meld, 5 to 8 minutes. Adjust the seasoning.

Transfer the mixture to a 500-ml (2-cup) terrine or clip-top jar, a 10 x 20-cm (4 x 8-inch) loaf pan, two 250-ml (1-cup) terra cotta ramekins, or stoneware mustard jars. Serve with bread and gherkins or caper berries.

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