Duck Rillettes
Appetizers • European
Description
You can use the fat in which the legs were cooked for confit — in that case, there is no need to infuse it with spices.
Ingredients
- Duck wings 2 pieces
- Duck carcass 1 piece
- Duck neck 1 piece
- Duck Fat 5 oz
- Garlic 2 cloves
- Shallot 1 head
- Thyme 0 oz
- Rosemary 0 oz
Step-by-Step Guide
Step 1
Place the duck carcass, neck, and wings in a pot, cover with three liters of water, and simmer over low heat for two hours. To achieve a clear broth in addition to the cooked meat, make sure it doesn't boil and periodically skim off any foam that forms.
Step 2
Add two unpeeled garlic cloves, chopped shallots, and a couple of sprigs of thyme and rosemary to the duck fat. Let it simmer for half an hour over low heat or in an oven preheated to 285°F.
Step 3
Remove all the meat and skin from the skeleton, neck, and wings. Place it in a blender and pour in the fat. Season with pepper to taste. Turn on the blender for just a few seconds, so that the pâté is chopped rather than turned into a puree.
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