Rillettes of Duck
- Total Time
- 4 hours, plus 2 days' refrigeration
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Ingredients
- 1duck, about 5 pounds
- 15ounces barding fat (ask butcher for a layer of pork fat)
- 1medium-size onion
- 1medium-size carrot
- 6ounces pork fillet, cut in 4 pieces
- 1garlic clove, unpeeled
- 1medium bouquet garni, containing sage
- 1teaspoon soft green peppercorns
- Salt and freshly ground black pepper to taste
- 1¾cups dry white wine
Nutritional analysis per serving (14 servings)
720 calories; 67 grams fat; 23 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 10 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 576 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately ½ 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.
- Step 2
Finely mince barding fat in food processor.
- Step 3
Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise.
- Step 4
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.
- Step 5
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.
- Step 6
When lukewarm mix thoroughly with fingers. Taste, and correct seasoning.
- Step 7
Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread.
Private Notes