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 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
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 :
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
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.
More about "goose or duck rillettes recipes"
DUCK RILLETTE RECIPE - HANK SHAW'S GOOSE OR DUCK RILLETTE
From honest-food.net
5/5 (10)Total Time 1 hr 50 minsCategory Cured MeatCalories 514 per serving
- Start by mixing the thyme leaves and salt. Massage this mixture into the duck or goose legs, making sure everything is coated well. If there is any left over, pour it into a non-reactive container.
- Place the salted duck or goose legs in the container, cover and refrigerate for 12-24 hours. The longer you go, the saltier your rillettes will be. I like to salt them down in the evening and cook them around mid-day the following day.
- When you are ready, rinse off the cure well. Arrange the legs in a large pot and cover with the duck stock; add water or white wine if the level of the liquid does not cover the legs. Add the bay leaves.
- Cover, then either cook on the stove over low heat or in a 225 degree oven for 4-8 hours. You want the meat to be falling off the bone. Check after about 2 hours to see if you have enough liquid. Uncover the pot in the final hour or two to evaporate the liquid a bit.
GOOSE RILLETTE - MODERN CARNIVORE COOKING RECIPE
From modcarn.com
Estimated Reading Time 6 mins
AROMATIC DUCK RILLETTES RECIPE - GARLIC & ZEST
From garlicandzest.com
HOW TO COOK GOOSE LEG PATé - RECIPES AND TIPS TO COOK AT HOME
From farmison.com
DUCK RILLETTES RECIPE - A RECIPE FOR DUCK OR GOOSE RILLETTES | DUCK ...
From pinterest.com
DUCK RILLETTES - CAVIAR
From markys.com
DUCK RILLETTES WITH STAR ANISE & ROSEMARY - LOVE FRENCH FOOD
From lovefrenchfood.com
DUCK RILLETTES RECIPE | D'ARTAGNAN
From dartagnan.com
DUCK RILLETTES | RECIPE | RECIPES, RILLETTES RECIPE, DUCK RECIPES
From pinterest.ca
21 EASY PORK RILLETTE RECIPE - SELECTED RECIPES
From selectedrecipe.com
DUCK RECIPES - RECIPES FOR WILD DUCKS AND GEESE | HANK SHAW
From honest-food.net
QUICK DUCK RILLETTES | RICARDO
From ricardocuisine.com
DUCK RILLETTES | SAVEUR
From saveur.com
LAKE ONTARIO WILD DUCK AND GOOSE RILLETTES | FOOD …
From foodperestroika.com
DUCK RILLETTES – WINE & SPIRITS MAGAZINE
From wineandspiritsmagazine.com
DUCK OR GOOSE RILLETTES - FOOD FAM RECIPES
From foodfam.co
PORK RILLETTES RECIPE - BBC FOOD
From bbc.co.uk
DUCK RILLETTES | RECIPES | HOUSE & GARDEN
From houseandgarden.co.uk
HOW TO MAKE DUCK RILLETTE AT HOME - QUICK, EASY, DELICIOUS
From wurstcircle.com
DUCK RILLETTE RECIPE - CITCHN.COM
From citchn.com
GOOSE RILLETTES | BRITISH GOOSE
From britishgoose.org.uk
GOOSE RILLETTE - A TASTY FRENCH CLASSIC (RILLETTES DE CANARD)
From wurstcircle.com
GOOSE, DUCK, AND RABBIT RILLETTES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
21 RILLETTES RECIPE - SELECTED RECIPES
From selectedrecipe.com
DUCK RILLETTES - RECIPES LIST
From recipes-list.com
WORLD BEST EUROPEAN COOKING RECIPES : GOOSE (OR DUCK) RILLETTES
From worldbesteuropeanrecipes.blogspot.com
RILLETTES RECIPES - BBC FOOD
From bbc.co.uk
BOURBON GOOSE RILLETTE — ELEVATED WILD
From elevatedwild.com
GOOSE RILLETTES - JACQUES HAERINGER
From chefjacques.com
HOW TO MAKE DUCK RILLETTES | MARX FOODS BLOG
From marxfood.com
CLASSIC FRENCH PORK RILLETTES RECIPE - THE SPRUCE EATS
From thespruceeats.com
DUCK-CRANBERRY-RILLETTE RECIPE
From citchn.com
PORK RILLETTES ARE A CLASSIC FRENCH RECIPE - PERFECTLY PROVENCE
From perfectlyprovence.co
GOOSE OR DUCK RILLETTE : ASKCULINARY - REDDIT.COM
From reddit.com
PEKING DUCK RILLETTES @ NOT QUITE NIGELLA
From notquitenigella.com
DUCK RILLETTES SPREAD RECIPE - HOUSE & HOME
From pre.houseandhome.com
DUCK CONFIT RILLETTES - BIGOVEN.COM
From bigoven.com
DUCK RILLETTES | GOURMET TRAVELLER
From gourmettraveller.com.au
PIN ON RILLETTES - PINTEREST
From pinterest.com
DUCK RILLETTES RECIPE | EAT SMARTER USA
From eatsmarter.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