Recipe Duck confit pâté with star anise

• Place the meats, bay leaves, star anise, salt, duck fat in a casserole dish and cover with water.
• Cook over low heat, stirring occasionally, for 3 to 4 hours. The flesh must be very crumbly and fall away from the bones on its own (the necks are quite difficult to clean). In fact the pieces end up being candied.
• Remove the bay leaves, star anise and all bones.
• Mix the remaining material.
• Season with pepper, adjust the salt if necessary and place in a terrine.
• Immediately proceed to the heat treatment for 90 minutes at 100°C.

NB: If you have cooked and potted a confit at the same time, collect the cooking juices from the bottom of the casserole dish and add them to the blender bowl: Step 4.