Duck Rillette

Music: C’est Si Bon – Preservation Hall Jazz Band and Anita Briem

To continue our study with duckish things, I bring you duck rillette.  We practiced with the duck confit about a week before we served it for a Sunday Dinner and we went one step further and made duck rillette.  It was a perfect start to a Valentine’s Day meal.  This fed 4 people as an appetizer. We served it with a homemade baguette, cornichons and some whole grain mustard (sad, no pictures…and it looked so cute!).

I read a bunch of recipes for this and came up with the following.

What you’ll need:

Recipe for duck confit (2 legs)
1/4 cup minced shallots
1 tablespoon minced parsley
5 garlic cloves
1/2 tablespoon Cognac
1/4 stick butter
1/2 teaspoon freshly ground black pepper
2 tablespoons fat, reserved from the confit

  • Cover garlic cloves with duck fat and roast in oven for 30 minutes.
  • Combine garlic, parsley, shallots, Cognac, butter and pepper in food processor until well mixed.

  • In a small saute pan, heat duck legs through.  Duck should easy fall from bone.

  • In a bowl, separate meat from bone.
  • Add garlic/butter mixture to meat with 2 tablespoons of melted duck fat and mix well.

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1 Comment

Filed under Appetizer, Duck, Recipes

One response to “Duck Rillette

  1. Its my fault there are no pictures! I got so excited I just slapped it in my mouth and never looked back.

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