1. In a dish, place the chicken breast and cover with coarse salt. Let it rest for 2 hours in the refrigerator.

2. Remove the salt. Rinse the meat pieces with cold water and dry them with a paper towel.

3. In a saucepan, melt the duck fat and add the chicken and thyme sprig.

4. Cook over low heat for 30 to 45 minutes. Remove the meat from the fat and set aside.

5. In a food processor, crush the capers in the vinegar, then add the meat and mix.

6. Chill the rillettes for 1 to 2 hours before serving.