Duck rillettes

  • Preparation 50 min
  • Refrigeration 2 h
  • Cooking 15 min
  • Servings 2 cups (about 4 to 6 as an appetizer)
  • Freezing Absolutely, up to 3 months

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Ingredients

  • 1 tbsp (15 ml) olive oil
  • 3 tablespoons (45 ml) rendered duck fat
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 confit duck legs (total 560 g), deboned and shredded
  • 1 tablespoon (15 ml) maple syrup
  • 1 tablespoon (15 ml) fresh rosemary leaves, finely chopped
  • ½ cup (125 ml) white wine
  • ½ cup (125 ml) red ale (or the same amount of beef broth)
  • ½ teaspoon (2.5 ml) dried parsley
  • 3 tablespoons (45 ml) melted duck fat, for the seal

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Preparation

  • In a pan at medium heat, add the olive oil and 1 tablespoon (15 ml) of the duck fat. Cook the 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 generously with salt and pepper, then mix well.
  • Continue cooking for 10 minutes, or until the liquid is fully reduced but still moist. Stir often.
  • Remove from heat and let cool down for 15 minutes. Pack into jars, pressing down to push out any air pockets. Mash lightly with a fork if you want, but never into a purée.
  • Melt the remaining 3 tablespoons (45 ml) of duck fat and pour it over the rillettes, until the meat disappears under a thin layer. That is the seal: as it sets in the cold, the fat cuts off the air and keeps the rillettes fresh far longer.
  • Place in the fridge for at least 2 hours. Serve with a fancy bread baguette!