Rillettes of Duck
Published July 30, 1985
- Total Time
- 4 hours, plus 2 days' refrigeration
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Ingredients
1 duck, about 5 pounds
15 ounces barding fat (ask butcher for a layer of pork fat)
1 medium-size onion
1 medium-size carrot
6 ounces pork fillet, cut in 4 pieces
1 garlic clove, unpeeled
1 medium bouquet garni, containing sage
1 teaspoon soft green peppercorns
Salt and freshly ground black pepper to taste
1 ¾ cups dry white wine
Nutritional analysis per serving (12 to 14 servings)
3 grams carbs; 153 milligrams cholesterol; 903 calories; 39 grams monosaturated fat; 12 grams polyunsaturated fat; 29 grams saturated fat; 85 grams fat; 1 gram fiber; 605 milligrams sodium; 24 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately ½ cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg.
- Step 2
Finely mince barding fat in food processor.
- Step 3
Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise.
- Step 4
Place barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted.
- Step 5
Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture.
- Step 6
When lukewarm mix thoroughly with fingers. Taste, and correct seasoning.
- Step 7
Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread.
Private Notes