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 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
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
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.
CAFE DU PARC DUCK RILLETTES
Provided by Florence Fabricant
Categories project, appetizer
Time 3h10m
Yield about 3 cups
Number Of Ingredients 8
Steps:
- Bone the duck, and cut it into 1/2-inch cubes, including skin and fat. Cut the pork butt into 1/2-inch cubes.
- Combine the wine and salt in a heavy saucepan. Add the duck and pork pieces, bring to a simmer and cook about 10 minutes, skimming frequently. When scum no longer gathers on the surface of the cooking liquid, add the remaining ingredients, cover, and allow to simmer very slowly for about 2 hours, until the meats are very soft and tender.
- Uncover the pan, and continue to simmer another 30 to 40 minutes until the wine has evaporated and only meat and fat remain in the pan. Stir frequently to prevent sticking. The fat should be clear and the meat lightly golden and very tender. Test the meat by removing a piece, allowing it to cool slightly and squeezing it between your fingers. It should literally fall apart.
- Allow the mixture to cool until tepid. Discard the bay leaves.
- Using a wooden spoon or fork, mash and stir the meats until they are uniformly shredded. Taste the mixture, and correct the seasoning.
- Reheat the mixture to a boil, stirring. Set aside to cool, stirring from time to time to incorporate the fat and meat. Before the mixture has completely cooled, transfer it to one or more earthenware crocks. Refrigerate two to three days before serving.
- The rillettes will keep four or five days. To keep the dish longer, up to about three weeks, melt a layer of pure pork fat (fatback) or lard to cover and seal the surface of the rillettes completely. Keep refrigerated.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 254 milligrams, Sugar 0 grams, TransFat 0 grams
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.
GOOSE (OR DUCK) RILLETTES
Shredded goose (or duck) meat. This is a wonderful French staple, used as an appetizer, snack or lunch, and served on slices of crusty baguette or crackers. I use the carcass from a roast goose or duck after we've served it for a meal; it's a great way to make use of every last delicious morsel of the bird.
Provided by RiverRat
Categories Spreads
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Break up the carcass and place it with the other parts and the cubed pork in a large pot with a cupful (or more, as necessary) of water. Add the seasonings, cover, and cook very slowly, stirring often, for at least 2 1/2 hours.
- When the meat separates easily from the bones and the liquid has almost evaporated, remove the bones and tear the meat into short strands with your fingers, mixing it well with the fat, skin and giblets. The texture should be coarse and with separate threads, rather than more homogenized like a pâté.
- Fill small baking or custard dishes with the mixture and any remaining liquid, leave it to cool, and then cover it with a layer of goose or duck fat. I use small containers which will each serve two to four people as an amuse-bouche before a meal. They can be frozen.
Nutrition Facts :
More about "duck rillettes recipes"
DUCK RILLETTES | SAVEUR
From saveur.com
DUCK RILLETTES | METRO
From api.metro.ca
FOOD WISHES VIDEO RECIPES: DUCK RILLETTES – IT ONLY TASTES LIKE …
From foodwishes.blogspot.com
15 WHOLE DUCK RILLETTE RECIPE - SELECTED RECIPES
From selectedrecipe.com
BROME LAKE DUCKS - RECIPES FOR QUICK MEAL, BRUNCH OR CREATE A …
From canardsdulacbrome.com
DUCK RILLETTES | GOURMET TRAVELLER
From gourmettraveller.com.au
RILLETTES OF DUCK WITH CONFIT OF CRANBERRIES | RECIPES | DELIA ONLINE
From deliaonline.com
HOW TO MAKE DUCK RILLETTE AT HOME – QUICK, EASY, DELICIOUS
From wurstcircle.com
DUCK AND PORK RILLETTES RECIPE - DISCOVER.GRASSLANDBEEF.COM
From discover.grasslandbeef.com
DUCK RILLETTES – WINE & SPIRITS MAGAZINE
From wineandspiritsmagazine.com
AROMATIC DUCK RILLETTES RECIPE - GARLIC & ZEST
From garlicandzest.com
DUCK RILLETTE RECIPE - HANK SHAW'S GOOSE OR DUCK RILLETTE
From honest-food.net
DUCK RILLETTES RECIPES - CHATELAINE
From chatelaine.com
QUICK DUCK RILLETTES | RICARDO
From ricardocuisine.com
RILLETTES RECIPES - BBC FOOD
From bbc.co.uk
SMOKED DUCK RILLETTES — THE CHEF'S ESTATE
From thechefsestate.com
DUCK RILLETTES | METRO
From www1-ppr.metro.ca
DUCK RILLETTES RECIPE - BBC FOOD
From bbc.co.uk
DUCK RILLETTES RECIPE | D'ARTAGNAN
From dartagnan.com
DUCK RILLETTES WITH STAR ANISE & ROSEMARY
From lovefrenchfood.com
DUCK RILLETTES TO DIE FOR - CULTURE: THE WORD ON CHEESE
From culturecheesemag.com
21 DUCK RILLETTE RECIPE - SELECTED RECIPES
From selectedrecipe.com
QUICK DUCK RILLETTES WITH RAFTMAN - UNIBROUE
From unibroue.com
HOW TO MAKE POTTED DUCK (RILLETTES DE CANARD) - LINSFOOD
From linsfood.com
DUCK RILLETTES WITH FRESH THYME AND DRIED APRICOTS RECIPE
From ateliersetsaveurs.com
DUCK RILLETTES: HOMEMADE CHARCUTERIE SPREAD - WINE4FOOD
From wine4food.com
DUCK RILLETTES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
DUCK RILLETTES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
DUCK RILLETTES RECIPE | EAT SMARTER USA
From eatsmarter.com
DUCK RILLETTES | METRO
From metro.ca
CONFIT & RILLETTES RECIPES | D'ARTAGNAN
From dartagnan.com
DUCK RILLETTES RECIPE | PETE EVANS | GOURMET TRAVELLER
From gourmettraveller.com.au
DUCK RILLETTES RECIPE - SLOW ROASTED DUCK CONFIT PATE SPREAD
From youtube.com
CLASSIC FRENCH PORK RILLETTES RECIPE - THE SPRUCE EATS
From thespruceeats.com
WITH JUSTINE SCHOFIELD - EVERYDAY GOURMET
From everydaygourmet.tv
HOW TO MAKE DUCK RILLETTES | MARX FOODS BLOG
From marxfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love