Duck rillettes with beer - Le Coup de Grâce
Created with Sketch.

Duck rillettes with beer

Preparation : 2h50 min Cooking : 15 min Difficulty : easy Servings : 2 cups
Created with Sketch.

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!

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.

loading more

vivez le coup de grâce

Back to top