Best Duck Rillette Recipes

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DUCK RILLETTE



Duck Rillette image

Provided by Emeril Lagasse

Categories     main-dish

Number Of Ingredients 9

1 recipe Duck Confit, recipe follows
1/4 cup minced onions
1 tablespoon minced parsley
10 garlic cloves, reserved from the confit
1 tablespoon Cognac
1/2 stick (4 tablespoons) butter
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons fat, reserved from the confit

Steps:

  • Combine all of the ingredients, except fat, in the bowl of an electric mixer fitted with a dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Or use a food processor, taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat.
  • Use immediately or place in an airtight container, drizzle some of the reserved fat over the top, and store in the refrigerator for up to 1 week

DUCK RILLETTE



Duck Rillette image

A rillette is like a coarse pate, really it's a terrine of shredded meat . This is a Gordon Ramsay recipe for the Sunday Times. Delicious spread thickly on bread. A gorgeous start to any meal. You can substitute goose fat for the duck fat if needs be. The reason the original fat is discarded and fresh fat used to seal is because the original fat becomes very salty. Takes some time to make, but it's well worth it! Please note that the prep time does not include the time resting the duck in the fridge.

Provided by Ferng

Categories     Spreads

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 5

6 duck legs
800 g duck fat
fresh thyme sprig, handful
2 bay leaves
rock salt & pepper

Steps:

  • Scatter a handful of salt with the bay leaves and half the thyme in a wide dish. Lay the duck legs on top, skin side up. Sprinkle with more salt and leave in the fridge overnight.
  • Next day, scrape off the excess salt;keep the thyme and bay leaves. Preheat oven to 170°C Season the duck with black pepper, place in a roasting tin with the herbs from the earlier stage.
  • Melt 600g of the duck fat and pour in to cover the duck. Heat the pan and bring the fat to a simmer. Carefully transfer to the oven and cook for 2-2.5 hours until the meat falls off the bone. Remove and leave to cool.
  • Remove the duck legs from the fat and pat dry with kitchen paper. Strip the meat from the bone using two forks. Melt the remaining duck fat and add about 100g to moisten the meat. mix well and season if necessary. Divide the mixture between sterilised jars, pressing down to remove air pockets.
  • Pour the last of the melted fat on top to seal. Pick the leaves from the remaining thyme sprigs and sprinkle over the fat.
  • Seal the jars tightly and store in the fridge for up to a fortnight.

Nutrition Facts : Calories 14414.1, Fat 1598.4, SaturatedFat 531.7, Cholesterol 1601.6

DUCK RILLETTE WITH CROSTINI



Duck Rillette with Crostini image

Provided by Food Network

Categories     appetizer

Time P1DT2h39m

Yield 2 1/4 cups

Number Of Ingredients 23

1 recipe Duck Confit, recipe follows
1/4 cup minced onions
1 tablespoon minced parsley
10 garlic cloves, reserved from the Duck Confit
1 tablespoon cognac
1/2 stick (4 tablespoons) butter
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons fat reserved from the Duck Confit
20 Homemade Crostini, recipe follows
4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoon black peppercorns
1/2 teaspoon table salt
4 cups olive oil
20 slices (2 to 3 inches in diameter) French or Italian bread, about 1/4-inch thick each
Olive oil
Coarse salt
Freshly ground black pepper

Steps:

  • Pull duck meat from the bones and shred. Discard skin and bones.
  • Combine the pulled meat, and all of the remaining ingredients, except for the crostini, in the bowl of an electric mixer fitted with the dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Or use a food processor, taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat.
  • Serve rillette with crostini.
  • If not using immediately, spoon rillette into ramekins and cover with reserved fat from the duck confit. Store in an airtight container, in the refrigerator for up to 1 week.
  • Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
  • Preheat the oven to 200 degrees F.
  • Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
  • Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
  • Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to one month.
  • The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.
  • Preheat oven to 375 degrees F.
  • Arrange bread slices on a baking sheet and brush generously with olive oil on both sides. Sprinkle lightly with salt and freshly ground black pepper.
  • Bake for 2 to 4 minutes, or until golden brown and crisp. (Watch carefully while they are baking to make sure they don't burn.)

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