Duck Rillettes

Appetizers | French cuisine

⏳ Time

4 hours + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Duck rillettes

Ingredients

Duck - 1 piece
Onion - 3 heads
Carrot - 1 piece
Dry White Wine - 5 fl oz
Garlic - 3 cloves
Water - 5 fl oz
Bay leaf - 2 pieces
Butter - 1.1 oz
Ground Black Pepper - to taste
Thyme - 1 sprig
Rosemary - 1 sprig
Salt - 1 tablespoon

Step by Step guide

Step 1

Rinse the duck under running water. Remove the skin and set it aside in the refrigerator. Separate the wings and legs from the body.

Step 2

Remove the breast meat from the bones. You can either add it to the rillettes or freeze it for use in other dishes.

Step 3

Cut the duck carcass into several small pieces. Trim the duck fat from the body and store it in the refrigerator.

Step 4

Transfer the pieces of duck to a bowl, season with salt and pepper, and mix by hand. Leave in the refrigerator overnight.

Step 5

Cut 2 onions in half, and cut the carrot in half or into quarters if it's large.

Step 6

Place the vegetables, garlic, bay leaf, spices, and duck into a heatproof dish and mix everything together.

Step 7

Add water and wine.

Step 8

Place in a preheated oven at 320°F for 1.5 to 2 hours. Open the oven a couple of times during this time and stir the contents. The meat of the finished duck should come off the bones easily, but it should not be dry; if it is, then it has been overcooked.

Step 9

Remove the duck from the oven and let it cool slightly. Separate the meat from the bones. It's easier to separate while it's still warm; cold duck is more difficult to dismantle.

Step 10

Transfer the meat to a bowl along with the vegetables and their juices.

Step 11

Sauté the finely chopped onion in butter in a skillet until golden brown, then add it to the duck and vegetables.

Step 12

Melt the duck fat and skin in a skillet over low heat. This is necessary to ensure that the fat fully renders without burning. Remove the cracklings (they can be eaten as is).