Traditionally, rillettes are made with pork, duck or goose; duck is more convenient than goose as it is smaller and more easily available.

Warm the duck legs and shred with your hand. Sauté shallots and mushrooms in duck fat and butter until tender. Add to duck meat and mix in herbs, the minced truffle and truffle oil. Season with salt, white pepper and four-spice powder to taste.

Form the duck rillettes into roulades and roll up in plastic wrap. Make cylindrical rolls about 6 inches long and 2 to 2-½ inches wide. Refrigerate for at least 1 hour, and then slice.

Note: 4-spice powder is a mixture of nutmeg, cloves, ginger and white pepper and is available at specialty food stores. Five-spice powder is also available at Asian markets.