duck rillettes
2016-02-25
This refined French appetizer is made by mashing slow-cooked duck with fat and spices into a silky paste.
The duck livers are not in the traditional recipe. I added them and they push the flavor more towards a liver pâté or foie gras. I found I liked it even better that way
As I have never prepared this before, I had to look it up and I adapted the recipe on THIS PAGE.
I did use real Duck Confit instead of a slow-cooked duck.
Pic1:
duck rillettes with fat layer
INGREDIENTS
This is what you need for 3-4 cups:
- 2 duck legs, 2 wings
- warm duck fat (add as needed)
- warm duck stock or gelatin
- S&P to taste
-
Optional:
- up to 1 shot glass Armagnac or other brandy
I used cognac instead - 1 tsp. parsley, chopped fine
- ½ tsp. chives, chopped fine
- ¼ tsp. Dijon mustard
- pinch of cayenne
- ½ tsp. orange zest
- up to 2 duck liver(s), cooked
- up to 1 shot glass Armagnac or other brandy
Directions
Pic3: duck confitPic4: pull the meat
Pic5: season to taste - internet picture
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Starting with confit:
- cold-pull the meat (Pic3 + 4) and use the skin and bones to make a concentrated stock.
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Starting with a slow-cooked duck:
- cold-pull the meat.
- Reserve the bones and skin to make stock.
- Heat up the cooking drippings and strain to separate the fat and gelatin from impurities. (Pic4)
- Soften duck fat briefly in the microwave or let it warm slowly to room temperature.
- Transfer the pulled meat to a mixing bowl.
- Add the 2 tbsp. warm duck fat, S&P, brandy, parsley, mustard and cayenne to taste.
- Start mixing some already.
Pic6: add duck fat and gelatinPic7: mash it all together
Pic8: optional: add duck liver
- Add warm duck fat and gelatin. (Pic6)
- With the back of a spoon, mash everything into a paste. (Pic7)
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Alternatively, use a food processor in small batches and pulse briefly.
Don’t overdo it. Rillettes need to be spreadable but not entirely smooth. (Pic6) -
Optional:
- Add one or more fully cooked duck livers. (Pic8)
- Mash them separately first to remove the tough central fibers.
- Go by taste to determine your preferred amount.
- Adjust seasoning. Do taste before and after you do this.
Pic9: transfer to clean mason jarsPic10: refrigerate & wait, wait, wait ... not yet
Pic11: at last
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For storage, best use sealable crocks or canning jars. (4 and 8 oz. freezable mason jars)
(Pic9)
Sterilize the jars before filling them. -
Fill the jars with ¼ inch head space, ½ inch if adding a fat layer.
Pat the content down to remove air bubbles and smoothen the surface. -
Optional:
- Add a layer of warm duck fat. (Pic1)
With refrigeration, that is no longer absolutely necessary, but it looks very nice if you want to use this as an edible gift. - Sprinkle some ground black pepper, parsley and orange zest into the liquid fat to make it look even better.
- Add a layer of warm duck fat. (Pic1)
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Close the jars and refrigerate.
Rillettes can be stored in the refrigerator for several months and can be frozen for up to a year. -
If you can, wait at least a week before opening.
The flavors will mature during that time and it will taste even better. - Serve on toast or crackers. Enjoy.