DISCARD skin and bones from duck legs. Finely shred meat into a bowl.
MELT 1/4 cup duck fat in a medium frying pan over medium. Add shallots and cook until soft, 4 to 5 min. Add cognac and salt and cook 1 min. Remove from heat. Stir in meat until combined. Stir in chives. Firmly pack into 3 4-oz ramekins. Cover with remaining 2 tbsp duck fat. Cover ramekins with plastic wrap and refrigerate up to 1 week. Bring to room temperature before serving .
Chatelaine Quickies: French onion macaroni and cheese