RILLETTES OF DUCK

Rillettes of Duck image

Provided by Marian Burros

Time 4h

Yield 12 to 14 servings

Number Of Ingredients 10

Ingredients

1 duck, about 5 pounds
15 ounces barding fat (ask butcher for a layer of pork fat)
1 medium-size onion
1 medium-size carrot
6 ounces pork fillet, cut in 4 pieces
1 garlic clove, unpeeled
1 medium bouquet garni, containing sage
1 teaspoon soft green peppercorns
Salt and freshly ground black pepper to taste
1 3/4 cups dry white wine

Steps:

Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately 1/2 cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg.
Finely mince barding fat in food processor.
Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise.
Place barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted.
Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture.
When lukewarm mix thoroughly with fingers. Taste, and correct seasoning.
Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread.

Nutrition Facts : @context http, Calories 718, UnsaturatedFat 41 grams, Carbohydrate 2 grams, Fat 67 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 23 grams, Sodium 572 milligrams, Sugar 1 gram, TransFat 0 grams