I'm impressed by your optimism. BTW, the last recipe I found for Rillettes de Canard needed 1.2 kg of duck legs............and an additional 1.5 kg of goose fat. Best not to tell your consultant cardiologist about that one.
To quote Babylon 5...
I can feel my arteries hardening by being in the same room. (Although in this case, the dish in question is Bagna Cauda.)
Mind, nearly 3 kilos of rillettes is a bit much for any normal household though, isn't it?
I do fear that some recipes do like to take the wee wee for some things that they want to sound more poncy and expensive than they actually are. There should be enough fat on a duck (you leave the skin on, btw, then pick it out later) to make a perfectly good confit.
I make a batch from half a kilo of pork belly - which is plenty enough.
P.S. I'm teetotal. Maybe tea does make me more misty optic than alcohol.
should suffice
