Aromatic Duck Rillettes Recipe
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5.0
12 reviews
Excellent
Aromatic Duck Rillettes Recipe
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These rillettes are perfect for appetizers with a cocktail or for hostess gifts during the holidays (or both!)
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Ingredients
- 1 whole duck about 6 pounds
for spice rub
- 2 tablespoons kosher salt
- 2 generous teaspoons freshly ground black pepper
- 2 heaping teaspoons dried thyme
for the aromatics
- 12 cloves garlic crushed and peeled
- 3- inch knob of fresh ginger don't worry about peeling, sliced into quarter inch pieces
- 3-4 bay leaves
- peel from an orange no white pith
- 1 large bunch of fresh thyme
- 1 tablespoon black peppercorns
to assemble rillettes
- cold duck meat
- 1 ½ tablespoons cognac or brandy
- 2 tablespoons room temperature unsalted butter
- 2-3 tablespoons warm duck fat from the duck you've roasted
- 2 tablespoons warm duck stock from the duck you've roasted
- 2 teaspoons parsley chopped
- 1 teaspoon orange zest
- 1 teaspoon dijon mustarad
- dash of cayenne pepper
- Salt and freshly ground black pepper to taste
for (optional) garnish
- additional orange zest
- black pepper
- parsley leaves
special equipment
- 4-6 ramekins canning jars or other half-pint sized crocks
Instructions
- Heat oven to 250 degrees.
- In a small bowl mix together the kosher salt, black pepper and dried thyme. Set aside.
- In a medium bowl combine the garlic, ginger, bay leaves, orange peel, thyme and peppercorns. Toss to combine with your hands. Set aside.
- Place the duck in a roasting pan. Sprinkle the inside of the duck cavity with 1/3 of the spice rub. Sprinkle 1/3 on the back of the duck. With your hands, insert the potpourri fully into the duck cavity. Sprinkle duck breast with the remaining 1/3 of the spice rub.
- Place the duck in the oven and cook for 7 hours, or until the duck meat is easy to pull away from the bones. Note: this low, slow method of cooking will render copious amounts of duck fat and jellied stock and may fill 1/3 of the baking dish. That's what you want.
- Lift the duck and drain any fluids from it. Transfer to a cutting board. Place a sieve over a quart sized jar or other storage container and pour the drippings and stock through the strainer. Seal with a lid and refrigerate.
- Remove the skin from the duck. Remove the flesh from the duck and transfer it to a sealed storage container and refrigerate overnight. You can discard the skin and bones from the duck (or keep them and make a really good duck stock).
- Remove the stock/fat jar from the refrigerator. They will have separated into two distinct layers. The top is duck fat and the bottom layer is duck stock. Use a spoon to scoop out the top layer of duck fat and transfer to another container. You'll use a little bit of each for this recipe -- the rest can be saved for other uses (plenty of duck fat/stock recipes here).
IF USING A STAND MIXER:
- Transfer the duck meat to the bowl of a stand mixer. Add the cognac, softened butter, parsley, orange zest, dijon mustard and cayenne pepper. Add 2-3 tablespoons of duck fat and 2 tablespoons of the broth to the duck meat.
- Attach the paddle attachment on the stand mixer and mix on a low speed until meat breaks apart and is incorporated with the other ingredients. 2-3 minutes.
IF MIXING BY HAND:
- Use a wooden spoon and work the meat mixture into the other ingredients, until it's a fairly smooth consistency and all the ingredients are well combined.
- Fill half-cup ramekins or canning jars with the duck mixture. Smooth the tops with the back of a spoon.
- Top the aromatic duck rillettes with optional garnish and seal the rillettes with 1-2 tablespoons of additional duck fat. Cover and refrigerate for several days and up to a week for the flavors to marry.
- Serve with crackers or crostini and a cocktail!
Notes
- Crazy as it sounds -- my duck yielded 4 half-pint crocks.
Nutrition Information
Show Details
Calories
226kcal
(11%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
41mg
(14%)
Sodium
1204mg
(50%)
Potassium
117mg
(3%)
Vitamin A
135IU
(3%)
Vitamin C
1.8mg
(2%)
Calcium
9mg
(1%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 1204mg | 50% |
| Potassium | 117mg | 2% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
12 reviews
Excellent
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