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    Duck rillettes with beer

    cadran
    Preparation :2h50 min Cooking :15 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :2 cups

    I love these duck rillettes with beer! The sweet/salty mix is perfectly balanced and they will fit perfect for your picnic or brunches!

    Ingredients

    • 1 tbsp olive oil
    • 3 tablespoons rendered duck fat
    • 1 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 4 confit duck legs (total 560g), deboned and shredded
    • 1 tablespoon maple syrup
    • 1 tablespoon fresh rosemary leaves finely chopped
    • 1/2 cup white wine
    • 1/2 cup Raftman beer by Unibroue
    • 1/2 teaspoon dried parsley
    • Salt and ground pepper

    Preparation

    • In a pan at medium heat, add the olive oil and 1 tablespoon of the duck fat. Cook onion and garlic for 3-4 minutes, until soft, while stirring often. 
    • Add the duck and the rest of the duck fat, maple syrup, rosemary, wine, beer and parsley. Season with salt and pepper then mix well. 
    • Continue cooking for 10 minutes or until all liquid has evaporated. Stir often. 
    • Remove from heat and let cool down for 15 minutes. Spread into jars and place in fridge for at least 2 hours. Serve with a fresh bread baguette!
    icon/cookmode2svg Created with Sketch. COOK MODE

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    Our wine stewards suggest

    Dominus Vobiscum Double, Microbrasserie Charlevoix

    Duck confit, maple syrup and smoked malt beer will be delighted with the Dominus Vobiscum Double, a Belgian dark beer strong in alcohol, rich with notes of candied fruits, port and rock candy. Despite its high alcohol content, it still offers a thin body that will contrast with the fat of the rillettes! It will easily replace candied fruits to go with the rillettes.

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    fermer la fiche

    Duck rillettes with beer

    • Preparation : 2h50 min
    • Cooking : 15 min
    • Servings : 2 cups

    Ingredients

    • 1 tbsp olive oil
    • 3 tablespoons rendered duck fat
    • 1 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 4 confit duck legs (total 560g), deboned and shredded
    • 1 tablespoon maple syrup
    • 1 tablespoon fresh rosemary leaves finely chopped
    • 1/2 cup white wine
    • 1/2 cup Raftman beer by Unibroue
    • 1/2 teaspoon dried parsley
    • Salt and ground pepper

    Preparation

    • In a pan at medium heat, add the olive oil and 1 tablespoon of the duck fat. Cook onion and garlic for 3-4 minutes, until soft, while stirring often. 
    • Add the duck and the rest of the duck fat, maple syrup, rosemary, wine, beer and parsley. Season with salt and pepper then mix well. 
    • Continue cooking for 10 minutes or until all liquid has evaporated. Stir often. 
    • Remove from heat and let cool down for 15 minutes. Spread into jars and place in fridge for at least 2 hours. Serve with a fresh bread baguette!

    Innkeeper, drinks!

    Dominus Vobiscum Double, Microbrasserie Charlevoix

    Duck confit, maple syrup and smoked malt beer will be delighted with the Dominus Vobiscum Double, a Belgian dark beer strong in alcohol, rich with notes of candied fruits, port and rock candy. Despite its high alcohol content, it still offers a thin body that will contrast with the fat of the rillettes! It will easily replace candied fruits to go with the rillettes.

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