Duck Rillettes

Ingredients

• Duck 1 piece
• Onion 3 heads
• Carrot 1 piece
• Dry White Wine 5 fl oz
• Garlic 3 cloves
• Water 5 fl oz
• Bay leaf 2 pieces
• Butter 0 oz
• Ground Black Pepper to taste
• Thyme 1 sprig
• Rosemary 1 sprig
• Salt 1 tablespoon

Step-by-Step Guide

Step 1

Rinse the duck under running water. Remove the skin and set it aside in the refrigerator. Separate the wings and legs from the body.

Step 2

Remove the breast meat from the bones. You can either add it to the rillettes or freeze it for use in other dishes.

Step 3

Cut the duck carcass into several small pieces. Trim the duck fat from the body and store it in the refrigerator.

Step 4

Transfer the pieces of duck to a bowl, season with salt and pepper, and mix by hand. Leave in the refrigerator overnight.

Step 5

Cut 2 onions in half, and cut the carrot in half or into quarters if it's large.

Step 6

Place the vegetables, garlic, bay leaf, spices, and duck into a heatproof dish and mix everything together.

Step 7

Add water and wine.

Step 8

Place in a preheated oven at 320°F for 1.5 to 2 hours. Open the oven a couple of times during this time and stir the contents. The meat of the finished duck should come off the bones easily, but it should not be dry; if it is, then it has been overcooked.

Step 9

Remove the duck from the oven and let it cool slightly. Separate the meat from the bones. It's easier to separate while it's still warm; cold duck is more difficult to dismantle.

Step 10

Transfer the meat to a bowl along with the vegetables and their juices.

Step 11

Sauté the finely chopped onion in butter in a skillet until golden brown, then add it to the duck and vegetables.

Step 12

Melt the duck fat and skin in a skillet over low heat. This is necessary to ensure that the fat fully renders without burning. Remove the cracklings (they can be eaten as is).

Step 13

Blend the rillettes in a blender or food processor on low speed until the mixture becomes smooth, while still retaining some texture.

Step 14

Transfer the rillettes into molds or small jars. Leave about one fifth of the top free.

Step 15

Pour duck fat over the rillettes.

Step 16

Place it in the refrigerator and wait for the fat to solidify.

Step 17

Serve with bread and berry sauce.