Duck Rillette
Duck rillette is a timeless French classic that highlights the art of charcuterie. Slowly cooked in its own fat, the duck becomes tender and rich, perfect for spreading on crusty bread. Often served as an appetizer or as part of a charcuterie board, this dish embodies the essence of French culinary tradition, bringing luxury and comfort to the table.
Hozzávalók
Bevásárló lista (0) ▼
Bevásárló lista (
Elkészítési Lépések
1
Season the duck legs generously with salt, black pepper, and ground cloves. Let them marinate in the refrigerator for 12-24 hours.
2
Preheat the oven to 120°C. Melt the duck fat in a large ovenproof pot over low heat.
3
Place the duck legs into the pot along with garlic cloves, thyme, and bay leaves. The legs should be completely submerged in the fat.
4
Cover the pot and transfer it to the oven. Cook for 3-4 hours until the meat is very tender and easily falls off the bone.
5
Remove the duck legs from the fat and let them cool slightly. Shred the meat, discarding the skin and bones.
6
Mix the shredded meat with a small amount of the cooking fat and cognac. Adjust seasoning if needed.
7
Pack the rillette into sterilized jars, leaving a small gap at the top. Pour a thin layer of melted duck fat over the surface to seal.
8
Refrigerate for at least 24 hours before serving. Serve the rillette cold with crusty bread and cornichons.
