Confit your duck legs, see for example our recipe for Confit de canard.

Pour the duck fat and juices into a bowl and let the duck legs cool.

Shred the duck leg meat.

Then place the meat in the bowl with the duck fat and add sweet mustard and mix well.

Season with salt and pepper to taste.

Transfer the rillette to an airtight container and press it down.

Chill the rillette for a couple of hours.

The rillette is now ready to be served.

Use day-old bread if possible, such as from this French bread recipe, slice it and toast it quite hard. It is important that the bread becomes crispy, as the dish requires it.

Spread butter on the toasted French bread, add a layer of duck rillette, and serve with thin slices of pickled red onions.