Debone the legs and split the meat. Add the cooking liquid that has been reduced, a little duck fat, a little cream, the “rillons” and the pine seeds. Rectify the seasoning and spoon in a mould. Flatten the surface and pour melted duck fat on top. Store in the refrigerator.
Serve the rillettes in the mould with slices of country bread toasted with duck fat under the salamander, pickled pearl onions, pickles, fleur de sel and crushed black peppercorns on the side.
To note the rillettes can also be spooned on the bread and topped with the other ingredients.