Fry the duck legs for about 15 minutes in a large pan to gently brown and render off some of the fat.

Pour the fat carefully off into an oven-safe dish a few times during frying. (Don't throw this away as it's great for roasting potatoes or even frying an egg!)

Transfer the duck legs into a large casserole dish/slow cooker with all the other ingredients.

Cook on low heat for 4-5 hours in the slow cooker/casserole or until the meat is tender and falling off the bone.

Remove the duck legs from the cooking liquid and set aside for a few moments until cool enough to handle.

Strain the remaining cooking liquid/fat through a sieve.

Shred the duck meat finely with a couple of forks then place in small ramekins or a larger jar.

Pour some of the cooking liquid/fat over the top of your rillettes and either serve immediately or cover and refrigerate.

Remove from the refrigerator for about 30 minutes before serving to allow the rillettes to soften slightly.

Serve on crusty French baguette with a few cornichons and a green salad on the side.