Harvest Eating

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Duck Rillettes

keith snow

Here is a simple recipe for making Duck Rillettes, a soft spread rich with the flavor of duck, herbs, spices etc. This is a must know recipe for those who raise ducks. This is typically made by dry curing the duck first, then a long slow braise, here is a very good recipe using this style.The method here is a seasoned, slow roasted rilletes that yields amazing flavor as well.

 

Duck Rillettes
Recipe Type: appetizer
Cuisine: French
Author: Chef Keith Snow
Ingredients
  • 1 cleaned duck-3-5 lbs
  • 2 tbs kosher salt
  • 3 tbs black pepper
  • 1 tsp all spice
  • 1 tbs dry tarragon
  • For Cavity:
  • peels from two medium oranges
  • 2 bay leaves
  • bunch of fresh parsley (washed well please)
  • 5 peeled garlic cloves
  • 1 knob of ginger sliced (maybe 1/2 ounce)
  • 1/4 cup cognac or brandy or even sauternes
  • salt and pepper to taste
Instructions
  1. preheat oven to 250
  2. Mix together ingredients # 2,3,4,5 then season the cavity of the duck and the whole outside, pressing into skin.
  3. Stuff the parsley, garlic, ginger, orange and bay leaves into duck cavity.
  4. Wrap duck in a large piece (s) of heavy foil, then place into rimmed baking dish (you want all juice, fat to be retained in the foil.
  5. Bake in slow oven 5 hours.
  6. Remove duck, open up foil...allow to cool for at least 1-2 hours then wrap back up (same foil) and refrigerate at least 8 hours of overnight.
  7. Remove duck from foil, place duck on cutting board. Scrape all contenst of the foil, brown gelatin and white duck fat into a sauce pot, heat over medium heat until it all melts again. Allow to cool to room temp.
  8. While fat/gelatin is cooling pick the duck meat off completely, save all bones, carcass for stock. (separate recipe) Place all the meat into food processor.
  9. Remove at least 1/2 cup of the liquid duck fat from the sauce pot, reserve.
  10. Now stir the mixture in the sauce pot, ladle about 1 cup or so into the food processor with the duck meat. Add liquor.
  11. Pulse to combine this mixture, not too smooth, but not overly chunky either. Taste and adjust for salt and pepper if needed.
  12. Place rillettes into container that has lid, like canning jar, top with reserved clear duck fat. Cover and refrigerate overnight.
  13. Serve on baguettes, crackers etc. Makes amazing picnic fare.
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