Chef John’s recipe for duck rillettes, the traditional decadent French spread, is perfect on bread, toast, or crostini.
Set oven to 250 degrees Fahrenheit (120 degrees C).
A 9×13 baking dish should be lined with two sheets of aluminum foil.
In a bowl, combine kosher salt, two teaspoons of black pepper, and dried thyme.
In a different bowl, combine the bay leaves, fresh thyme, garlic, ginger, and orange zest strips.
About 2/3 of the kosher salt mixture should be used to season the duck both inside and out.
Put the garlic mixture inside the duck’s cavity.
Add the remaining salt mixture and arrange the duck breast-side up in the baking dish that has been prepared.
Duck is tightly wrapped in aluminum foil.