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Print Recipe
Duck Rillettes Recipe
I present you one of my favorite dishes! This is a Riet from a duck. I love duck. A Riet is a type of French pate. And it is prepared quite simply, though relatively long. Well, those who don't like duck can make a chicken salad like this. And if you got a goose, you can make it out of a goose or any other bird)
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Neck (without skin) and frame fill with cold water, add salt, add Bay leaf, onion and allspice. Put on a slow fire and cook WITHOUT a lid for at least an hour. You can do 1.5. I always cook broth without a lid, so that the liquid evaporates and the broth comes out more saturated. You can prepare the broth in advance. You can also take chicken broth.
    Neck (without skin) and frame fill with cold water, add salt, add Bay leaf, onion and allspice. Put on a slow fire and cook WITHOUT a lid for at least an hour. You can do 1.5. I always cook broth without a lid, so that the liquid evaporates and the broth comes out more saturated. You can prepare the broth in advance. You can also take chicken broth.
  2. Remove the skin from the duck.
    Remove the skin from the duck.
  3. Cut it finely.
    Cut it finely.
  4. Spread on a cold pan.
    Spread on a cold pan.
  5. Cover with a lid and heat over low heat, periodically draining the fat, until the formation of flakes.
    Cover with a lid and heat over low heat, periodically draining the fat, until the formation of flakes.
  6. Put the duck legs and wings in a baking dish. Add thyme and Bay leaf.
    Put the duck legs and wings in a baking dish. Add thyme and Bay leaf.
  7. Pour the broth, add cognac and 1/3 of the melted duck fat.
    Pour the broth, add cognac and 1/3 of the melted duck fat.
  8. Cover with foil and send it to the oven heated to 180 degrees for 1.5-2 hours.
    Cover with foil and send it to the oven heated to 180 degrees for 1.5-2 hours.
  9. Filter the remaining broth through cheesecloth. We'll need it again.
    Filter the remaining broth through cheesecloth. We'll need it again.
  10. We disassemble the meat into fibers.
    We disassemble the meat into fibers.
  11. Well, like a jelly.
    Well, like a jelly.
  12. Add a few spoons of broth to the meat. Stir. Add more broth and mix again. And so on until we get the creamy consistency of the pate.
    Add a few spoons of broth to the meat. Stir. Add more broth and mix again. And so on until we get the creamy consistency of the pate.
  13. Add black pepper. Stir.
    Add black pepper. Stir.
  14. Taste and, if necessary, add salt and pepper to taste.
    Taste and, if necessary, add salt and pepper to taste.
  15. We put our Rillettes in the forms. I got 3 of them.
    We put our Rillettes in the forms. I got 3 of them.
  16. Fill in the remaining duck fat and send it to the refrigerator for a day.
    Fill in the remaining duck fat and send it to the refrigerator for a day.
  17. This pate is stored for at least a week.
    This pate is stored for at least a week.
  18. Maybe longer, but I didn't take the risk and left one form with pate, and sent two to the freezer.
    Maybe longer, but I didn't take the risk and left one form with pate, and sent two to the freezer.
  19. After defrosting, it retains all its properties.
    After defrosting, it retains all its properties.
  20. Crunch! Savory!
    Crunch! Savory!

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