Transfer the shallot to a Dutch oven with one teaspoon of duck fat and make it sweat on low heat.
In the meantime, shred the chicken (or turkey).
Then add the shredded chicken (or turkey) to the Dutch oven along with all the other ingredients.
Cover and let it simmer on low heat until all liquid is absorbed (about 3.5 hours).
Taste and adjust seasoning to your own taste. Transfer the mixture to an airtight glass jar. Once cooled down, store in the fridge overnight. And voilà! Serve at room temperature with fresh bread. Bon appétit!
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.