Duck Rillettes

Appetizers | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use the fat in which the legs were cooked for confit — in that case, there is no need to infuse it with spices.

Ingredients

Duck wings - 2 pieces
Duck carcass - 1 piece
Duck neck - 1 piece
Duck Fat - 5.3 oz
Garlic - 2 cloves
Shallot - 1 head
Thyme - 0.2 oz
Rosemary - 0.1 oz

Step by Step guide

Step 1

Place the duck carcass, neck, and wings in a pot, cover with three liters of water, and simmer over low heat for two hours. To achieve a clear broth in addition to the cooked meat, make sure it doesn't boil and periodically skim off any foam that forms.

Step 2

Add two unpeeled garlic cloves, chopped shallots, and a couple of sprigs of thyme and rosemary to the duck fat. Let it simmer for half an hour over low heat or in an oven preheated to 284°F.

Step 3

Remove all the meat and skin from the skeleton, neck, and wings. Place it in a blender and pour in the fat. Season with pepper to taste. Turn on the blender for just a few seconds, so that the pâté is chopped rather than turned into a puree.