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.
- 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
- preheat oven to 250
- Mix together ingredients # 2,3,4,5 then season the cavity of the duck and the whole outside, pressing into skin.
- Stuff the parsley, garlic, ginger, orange and bay leaves into duck cavity.
- 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.
- Bake in slow oven 5 hours.
- 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.
- 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.
- 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.
- Remove at least 1/2 cup of the liquid duck fat from the sauce pot, reserve.
- Now stir the mixture in the sauce pot, ladle about 1 cup or so into the food processor with the duck meat. Add liquor.
- Pulse to combine this mixture, not too smooth, but not overly chunky either. Taste and adjust for salt and pepper if needed.
- Place rillettes into container that has lid, like canning jar, top with reserved clear duck fat. Cover and refrigerate overnight.
- Serve on baguettes, crackers etc. Makes amazing picnic fare.