Duck Rillettes

2018-01-19

Photos

Duck Rillettes Duck Rillettes Duck Rillettes Duck Rillettes Duck Rillettes Duck Rillettes Duck Rillettes Duck Rillettes Duck Rillettes Duck Rillettes Duck Rillettes Duck Rillettes Duck Rillettes

Recipe

Cut breasts from duck and discard skin and all visible fat. Reserve legs and carcass for another use. Brown duck neck (halved if necessary) in a dry 2- to 3-quart heavy saucepan over moderate heat, turning once, about 10 minutes total. Transfer to a plate. Pat duck breasts dry and season with salt and pepper, then add to pan and brown over moderate heat, turning once, about 8 minutes total. Transfer to plate with duck neck. Add Armagnac to pan and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated. Add 2 cups water, shallots, garlic, sliced carrot, thyme, bay leaf, kosher salt, peppercorns, and duck breasts and neck with any juices on plate and cook at a bare simmer, covered, 1 hour. Discard neck, then transfer breasts to a plate and cool. Shred duck meat, then chop. Pour broth through a sieve into a bowl, discarding solids. (If liquid measures less than 2 cups, add water.) Return to cleaned pan and add chopped carrot. Simmer, covered, until carrot is tender, 3 to 5 minutes. While carrot is cooking, sprinkle gelatin over remaining 2 tablespoons water in a cup and let soften 1 minute. Stir softened gelatin into hot broth until dissolved, then stir in duck meat, parsley, and salt and pepper to taste. Ladle into crocks (you`ll have about 3 cups total) and chill, covered, until set, 3 to 4 hours. Let stand at room temperature 20 minutes before serving.

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Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

    530
  • Sodium

    628