DUCK RILLETTES
Provided by Laura Fyfe
Categories Starters Jamie Magazine Christmas French Mains
Time 2h10m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 150ºC/gas 2.
- Place the duck legs and fat in a roasting tray, season, then smash and tuck in the garlic and 3 thyme sprigs.
- Cover with foil and roast for 2 hours, or until the meat is falling off the bone. Remove from the oven.
- Once cool, discard the skin and shred the meat off the bone.
- Roughly chop and mix in the pistachios and sultanas, then add the vinegar and remaining thyme leaves. Add enough cooking fat to bind the mixture - this should be about 2 tablespoons. Season to taste.
- Delicious served with sourdough toast.
Nutrition Facts : Calories 718 calories, Fat 56.1 g fat, SaturatedFat 17.7 g saturated fat, Protein 52.3 g protein, Carbohydrate 0.3 g carbohydrate, Sugar 0 g sugar, Sodium 0 g salt, Fiber 0 g fibre
DUCK RILLETTE
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
Steps:
- In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper. Store the mixture into an airtight container until ready to use. Will store in the refrigerator for up to 1 week.
DUCK RILLETTES
Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P1DT12h6m
Yield 3
Number Of Ingredients 17
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
- Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.
- Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.
- Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.
- Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.
- Pick meat from bones and place in a bowl.
- Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.
- Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 9.5 g, Cholesterol 83.7 mg, Fat 40.9 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 16 g, Sodium 3011.2 mg, Sugar 0.2 g
DUCK RILLETTES
Categories Duck Cocktail Party Bastille Day Cognac/Armagnac Carrot Chill Thyme Shallot Simmer Gourmet
Number Of Ingredients 13
Steps:
- Cut breasts from duck and discard skin and all visible fat. Reserve legs and carcass for another use.
- Brown duck neck (halved if necessary) in a dry 2- to 3-quart heavy saucepan over moderate heat, turning once, about 10 minutes total. Transfer to a plate. Pat duck breasts dry and season with salt and pepper, then add to pan and brown over moderate heat, turning once, about 8 minutes total. Transfer to plate with duck neck.
- Add Armagnac to pan and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated. Add 2 cups water, shallots, garlic, sliced carrot, thyme, bay leaf, kosher salt, peppercorns, and duck breasts and neck with any juices on plate and cook at a bare simmer, covered, 1 hour. Discard neck, then transfer breasts to a plate and cool. Shred duck meat, then chop.
- Pour broth through a sieve into a bowl, discarding solids. (If liquid measures less than 2 cups, add water.) Return to cleaned pan and add chopped carrot. Simmer, covered, until carrot is tender, 3 to 5 minutes.
- While carrot is cooking, sprinkle gelatin over remaining 2 tablespoons water in a cup and let soften 1 minute.
- Stir softened gelatin into hot broth until dissolved, then stir in duck meat, parsley, and salt and pepper to taste. Ladle into crocks (you'll have about 3 cups total) and chill, covered, until set, 3 to 4 hours. Let stand at room temperature 20 minutes before serving.
RILLETTES OF DUCK
Provided by Marian Burros
Categories project, appetizer
Time 4h
Yield 12 to 14 servings
Number Of Ingredients 10
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
RILLETTES
"Rillettes gets right to the heart of what's good: pork, pork fat, salt, and pepper," says chef Anthony Bourdain. "Easy and cheap to make, it's one of the great casual starters of all time." This recipe is exclusively from Bourdain.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Place the pork belly and shoulder in the heavy-bottomed pot. Add water and bouquet garni and cook over low heat, stirring occasionally. After 6 hours, stir in salt and pepper and remove from heat. Discard bouquet garni.
- Once meat is cool enough to handle, transfer it to the mixing bowl; using a fork, shred the meat, taking care to preserve the natural filament -- meaning you want shreds, not mush. Feel free to shovel a little still-warm pork into your face. C'mon, you know you want to.
- Next, divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit, then wrap each container in plastic wrap. Place in the refrigerator and allow to sit for 3 days before serving. This is the hardest part -- just know that it only gets better as those flavors marry up in the fridge.
- To serve: Scoop some out, form it into a vaguely artful shape (with a metal ring for instance), and garnish with toasted baguette rounds and cornichons. Left covered, rillettes will keep in the refrigerator for up to a month.
DUCK-CONFIT RILLETTES
Provided by Tom Colicchio
Categories Food Processor Duck Appetizer Cocktail Party
Number Of Ingredients 3
Steps:
- Shred the duck meat, discarding the skin and bones. Place the shredded meat in a food processor and add 1 tablespoon of duck fat. Pulse the machine and add enough of the remaining fat so the rillettes hold together. Season the rillettes with plenty of pepper and serve with toasted country bread. Alternatively, spoon the rillettes into ramekins, top with a layer of duck fat, and store in the refrigerator. They will keep for several weeks.
DUCK RILLETTE
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
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
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