Duck rillettes
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Serves
10
| Duck |
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6 (about 1.2kg)
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confit duck legs (see note)
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175 gm (1¼ cups)
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duck or goose fat (see note)
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To serve:
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pide, thinly sliced and toasted
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| Quatre epices |
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2½ tsp
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ground white pepper
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¼ tsp
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ground cloves
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¾ tsp each
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ground ginger and ground nutmeg
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1
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For quatre epices, combine all ingredients in a screw top jar, shake to combine and set aside.
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2
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Preheat oven to 100C. Place duck in a roasting pan and cook for 5 minutes or until fat has melted. Drain and reserve fat. Remove skin from duck legs and finely slice, using a sharp knife. Remove duck flesh from bones and finely shred using a fork.
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3
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Warm duck fat and reserved fat in a shallow pan until it has just become liquid, add shredded duck meat, season to taste with quatre epices and sea salt and cook, stirring occasionally, for 5 minutes or until duck meat is soft. Spoon rillettes into a terrine or pot and pack down firmly, cover and refrigerate until set. Serve just at room temperature with pide toasts.
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Note Confit duck, duck and goose fat are available from specialty butchers and specialty food stores.
RECIPE Sue Fairlie-Cuninghame
PHOTOGRAPHY Con Poulos
STYLING Sue Fairlie-Cuninghame