Duck rillettes with beer

Name: Duck rillettes with beer
Prep time: 50 min
Cook time: 15 min
Yield: 2 cups
Cuisine: Québécoise
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 50 min
Refrigeration 2 h
Cooking 15 min
Servings 2 cups
Freezing Absolutely

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

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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

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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!

Our sommeliers suggest

Dominus Vobiscum Double, Microbrasserie Charlevoix

Vallée du Rhône, France

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. See the product

Château Landra Ventoux Le P'tit Landra 2021

Vallée du Rhône, France

Produced by Frédéric Renoux, this wine made up of Grenache at 55 %, Syrah at 30 %, and Cinsault at 15 %is available on a magnificent fruit just ripe, on notes of flowers and spices, and on a body Quite light and flexible tannins. He will let the dish express himself without taking up all the space, a very beautiful wedding of flavors. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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