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Duck Rillettes

Servings: 6-8 jars
Preparation: 20 minutes
Cooking: 2 hours 30 minutes

THIS PÂTÉ IS SIMPLY PERFECTION SERVED WITH CRUSTY BREAD, CRISPY LITTLE PICKLES AND A DOLLOP OF HOT MUSTARD, EITHER AS AN APPETIZER OR AS A PART OF A HOLIDAY BUFFET MEAL. OUR VERSION OF THE FRENCH CLASSIC HAS BEEN TAKEN UP A NOTCH THANKS TO A HINT OF COFFEE—IT ADDS A HEARTINESS AND NUTTINESS THAT GIVE A WHOLE NEW DIMENSION TO THE MELT-IN-YOUR-MOUTH DUCK

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Preparation

  • 1

    Preheat oven to 350°F (175°C).

  • 2

    Melt duck fat in a large casserole dish over medium heat.

  • 3

    Place all remaining ingredients in casserole dish, cover, and place in oven.

  • 4

    Bake for 2 hours 30 minutes or until meat falls off the bone.

  • 5

    Let cool to room temperature for 30 minutes.

  • 6

    Remove meat from cooking fat, then strain liquid and set aside. Set aside 1/2 cup of duck fat for rillettes topping.

  • 7

    Debone duck meat and remove skin.

  • 8

    In a large bowl, shred meat with a fork.

  • 9

    Pour fat over meat while stirring. Mixture will blanch slightly.

  • 10

    Portion out into pretty jars or ramekins and top with reserved duck fat.

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Ingredients

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