In a small pot over medium heat, bring duck fat to a simmer. Lightly film a sauté pan with one tablespoon of the duck fat and sweat the shallots and fennel until translucent. Deglaze the pan with Chardonnay and reduce wine to a syrup. Combine reduction, duck confit, mustard seeds and Dijon mustard in a food processor. Pulse to a fine, uniform chop. Gradually incorporate the duck fat while pulsing. Season to taste and refrigerate for up to two weeks.
For the cannellini, set aside salt and one tablespoon of olive oil, then combine all remaining ingredients in a pressure cooker. Following the manufacturer’s instructions, bring pressure to 15psi and cook for 8-12 minutes. When the pressure cooker has been depressurized, check for doneness. If the beans need to continue cooking, either re-pressurize or cook through on the stove top conventionally. Drain cannellini, season with reserved salt and olive oil. Set aside.
Prepare an ice bath. Bring a pot of salted water to a rapid boil. Cook soy beans until just tender (2-3 minutes) and plunge into the ice bath to arrest cooking. Drain, season to taste and reserve.
To serve the duck rillettes, fill small ramekins one-half full with cannellini, edamame and a small serving of duck rillette. Rillettes are also wonderful simply served on slices of crusty country bread with maldon salt flakes or sel gris.