Duck Rillette With Crostini Recipes

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DUCK RILLETTES



Duck Rillettes image

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

1 ½ tablespoons kosher salt
2 teaspoons ground black pepper, or more to taste
2 teaspoons dried thyme
12 cloves garlic
6 (1/4 inch thick) slices fresh ginger
1 orange, zest cut into thin strips
1 bunch fresh thyme, plus more for garnish
3 bay leaves
1 whole duck
2 tablespoons unsalted butter, softened
1 tablespoon brandy (such as Armagnac)
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon Dijon mustard
1 pinch cayenne pepper
salt and ground black pepper to taste
½ teaspoon grated orange zest

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



Duck Rillette image

Provided by Emeril Lagasse

Categories     main-dish

Yield 2 1/4 cups

Number Of Ingredients 9

4 confit duck legs, meat removed
1/2 cup minced onions
1 tablespoon minced parsley
2 tablespoons minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon Cognac
4 tablespoons butter
Salt and fresh black pepper
2 tablespoons confit duck fat

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 RILLETTE



Duck Rillette image

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

6 duck legs
800 g duck fat
fresh thyme sprig, handful
2 bay leaves
rock salt & pepper

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 RILLETTE



Duck Rillette image

Provided by Emeril Lagasse

Categories     main-dish

Number Of Ingredients 9

1 recipe Duck Confit, recipe follows
1/4 cup minced onions
1 tablespoon minced parsley
10 garlic cloves, reserved from the confit
1 tablespoon Cognac
1/2 stick (4 tablespoons) butter
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons fat, reserved from the confit

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

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