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Print Recipe
Duck Rillettes with Apple Recipe
Very tasty, tender and fragrant duck meat riyet with fragrant herbs and sour Apple. Spread it on dried toast, you will have a hearty Breakfast or snack during the day. Rillettes is a type of pate of French cuisine, it is prepared mainly from fat meat, poultry or fish through long languor. Rillettes is also known as" pate of the poor", because in contrast to the uniform texture of real pate, rillettes contains pieces of meat or meat fibers.
Cuisine French
Cook Time 55 minutes
Servings
Ingredients
Cuisine French
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Season the duck legs with salt and quickly fry until Golden brown. The weight of two hams is approximately 600-700 g
    Season the duck legs with salt and quickly fry until Golden brown.
The weight of two hams is approximately 600-700 g
  2. To prepare the spices and herbs. Onion, carrot cut into cubes, chili rings. Cut a piece of ginger into 2-3 parts. Wash the rosemary. If there is fresh thyme, it is better to put it, I have dry. Allspice, cloves, coriander, juniper mash.
    To prepare the spices and herbs. Onion, carrot cut into cubes, chili rings. Cut a piece of ginger into 2-3 parts. Wash the rosemary. If there is fresh thyme, it is better to put it, I have dry.
Allspice, cloves, coriander, juniper mash.
  3. Put the vegetables and spices in the pan with the duck and fry for 5 minutes. then pour in the wine. Reduce the heat to a minimum and simmer the duck legs under the lid for 2.5-3 hours until the meat is soft. It should literally slide off the bones. During this time, turn the legs several times and add a little water (or broth), if necessary. But it is better that the meat languishes weakly in its own fat.
    Put the vegetables and spices in the pan with the duck and fry for 5 minutes. then pour in the wine. Reduce the heat to a minimum and simmer the duck legs under the lid for 2.5-3 hours until the meat is soft. It should literally slide off the bones. During this time, turn the legs several times and add a little water (or broth), if necessary. But it is better that the meat languishes weakly in its own fat.
  4. A small sweet and sour Apple peel and cut into small cubes, sprinkle with lemon juice.
    A small sweet and sour Apple peel and cut into small cubes, sprinkle with lemon juice.
  5. Remove the meat from the bones. Use two forks to break the meat into small pieces or fibers. Taste it, add salt or pepper if necessary. You can add a pinch of sugar to balance the flavor. Pull out the rosemary sprigs and ginger slices. Add the Apple cubes and cook them until soft, about 20-30 minutes. They will give their taste and aroma to meat.
    Remove the meat from the bones. Use two forks to break the meat into small pieces or fibers. Taste it, add salt or pepper if necessary. You can add a pinch of sugar to balance the flavor. Pull out the rosemary sprigs and ginger slices.
Add the Apple cubes and cook them until soft, about 20-30 minutes. They will give their taste and aroma to meat.
  6. Put the duck rillettes in a convenient form, seal it, and when it cools down, put it in the refrigerator. It is better to let the rillettes ripen in the refrigerator for 1-2 days before trying. To serve, put the rillettes on toasted baguette slices.
    Put the duck rillettes in a convenient form, seal it, and when it cools down, put it in the refrigerator. It is better to let the rillettes ripen in the refrigerator for 1-2 days before trying.
To serve, put the rillettes on toasted baguette slices.
  7. Bon Appetit!
    Bon Appetit!

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