Instructions: In a small saucepan, bring the chicken stock to a boil and reduce until it is syrupy (about 1 or 2 Tbsp.). Saute the shallots in the butter and add both the stock syrup and the shallots to the MASA mixture. Spread 2 heaping Tbsp. of the MASA on a large piece of corn husk ( you may have to layer two overlapping) then put a long thin piece of Rillettes in the center. Cover with more MASA if necessary to surround it when rolled. Roll up and tie the ends with a thin piece of corn husk or string. Steam in a bamboo or vegetable steamer for about 30 minutes.

Note: Duck Rilletes is usually sold in the area of the store where Pate is sold.

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