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)
Servings 12
Cook Time 90 minutes
Ingredients
- 1 kg Duck 2 legs, 2 wings, neck and frame
- 3 twigs Thyme
- 6 pieces Bay leaf
- 1 piece Onion
- 1 teaspoon Black pepper
- 1500 ml Water
- 4 pieces Allspice (peas)
- 2 tablespoons Cognac
- Salt to taste
Instructions
- 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.
- Remove the skin from the duck.
- Cut it finely.
- Spread on a cold pan.
- Cover with a lid and heat over low heat, periodically draining the fat, until the formation of flakes.
- Put the duck legs and wings in a baking dish. Add thyme and Bay leaf.
- Pour the broth, add cognac and 1/3 of the melted duck fat.
- Cover with foil and send it to the oven heated to 180 degrees for 1.5-2 hours.
- Filter the remaining broth through cheesecloth. We'll need it again.
- We disassemble the meat into fibers.
- Well, like a jelly.
- 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 black pepper. Stir.
- Taste and, if necessary, add salt and pepper to taste.
- We put our Rillettes in the forms. I got 3 of them.
- Fill in the remaining duck fat and send it to the refrigerator for a day.
- This pate is stored for at least a week.
- Maybe longer, but I didn't take the risk and left one form with pate, and sent two to the freezer.
- After defrosting, it retains all its properties.
- Crunch! Savory!