Duck and Orange Rillettes Crostini

Prepare the Duck

1. 1Pat the duck legs dry with paper towels. Season generously with salt and pepper.
2. 2In a heavy-bottomed pot or Dutch oven, melt the duck fat over medium-low heat. Add the seasoned duck legs, garlic, thyme, bay leaf, and orange zest.
3. 3Ensure the duck legs are mostly submerged in the fat. If not, add more duck fat as needed. Bring the fat to a very gentle simmer; don't let it boil vigorously.

Slow Cook the Rillettes

1. 1Cover the pot and cook on low heat for 2.5 to 3 hours, or until the duck meat is falling off the bone and very tender. Alternatively, cook in an oven preheated to 300°F (150°C) for the same duration.
2. 2Carefully remove the duck legs from the fat and let them cool enough to handle. Discard the thyme and bay leaf.
3. 3Shred the duck meat from the bones using two forks, discarding the bones, skin, and any tough connective tissue. Place the shredded duck meat in a bowl.
4. 4Skim about 2 cups of the warm duck fat from the pot and strain it through a fine-mesh sieve into a separate bowl to remove any solids. Add the brandy to the strained duck fat.
5. 5Pour enough of the warm, strained duck fat over the shredded duck meat to moisten it thoroughly. Mix well, mashing some of the duck against the side of the bowl with a fork to create a more rustic texture. Add more fat until it's spreadable but not swimming in fat.
6. 6Transfer the rillettes to a clean jar or ramekins and press down to eliminate any air pockets. Pour a thin layer of the remaining strained duck fat over the top to seal. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the rillettes to firm up.

Prepare Crostini and Serve

1. 1Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices lightly with a little melted duck fat or olive oil.
2. 2Arrange the baguette slices on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Let cool slightly.
3. 3To serve, take the rillettes out of the refrigerator 30 minutes before serving to soften slightly. Scoop a generous amount onto each crostini. Garnish with fresh chives and optional orange segments.