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.