Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. At a place I worked in, we always shredded the meat by hand, but then again, I guess it’s easy to say that when you have a lot of apprentices working for you! Slice 8 fingers of the toasted bread, spread with Dijon, then top with a spoonful of the duck rillette. Brush excess spice mixture from duck and transfer to an 8-qt. Reproduction in whole or in part without permission is prohibited. Cook for 15 minutes or until the garlic is soft. Lay the duck legs in a single layer in a baking tray, sprinkle with half the salting mixture, press it in, then turn over and sprinkle with the rest. If you are stuck in the 80s you have orange. Sure, you can run down your local market, and pick some up. Cook for 3-4 hours, checking halfway through to make sure the legs are covered by the fat. So what comes out is fantastically rich, spreadable ducky, booze dream emulsion. It’s better to overcook the meat so it’s falling off the bone, rather than undercooking it. Photo: Claire Lower ... Just combine 6 ounces of turkey meat with 2 tablespoons of duck or chicken fat and 1 tablespoon of broth (almost any … Remove all of the meat from the duck legs, discarding skin, bone and tendons. Place the duck legs and fat in a roasting tray, season, then smash and tuck in the garlic and 3 thyme sprigs. It actually doesn’t take that long. And I am still dreaming of those rillettes… Me, I needed to make a lot. Remove the duck from the pan, reserving 1 tablespoon of liquid for later. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Cook like an Italian with Silvia Colloca, Why Thanksgiving is a holiday worth hijacking, The eternal appeal of 'doorstopper' slices, toasted sourdough and Dijon mustard, to serve, salt and freshly ground black pepper, to taste. Press into a small jar or container, cover and refrigerate for at least 1 hour or until ready to serve. 1 bay leaf. I do recommend covering each ramekin with some foil though. It was a lovely little pork belly recipe. Put in a decent oven thermometer. 8. I feel a trip to my favourite butchers for some duck! Spread it on some bread, or crackers. Mine was similar but more accidental. Of course I am Jealous! i am so hungry now If any of the legs are above the fat level, turn them over. All rights reserved. Many products featured on this site were editorially chosen. You should be able to taste it, but still have the duck as the main flavor. What’s more, a duck rillette (or any rillette) keeps forever. A duck is far more difficult to cut up than a chicken. If you do that it will keep in the fridge for up to 10 days. Remove the meat from all the legs, and place in a bowl. He said they turned out great – and I believe him, that guy has a great palette. Also add 1/8 cup of the confit jelly (this will be at the bottom of the confit pan). Rinse off the duck legs, and dry very thoroughly with paper towels. God that looks good. OK, Matt, you have inspired me to make my snow goose rillettes this weekend. Strain and reserve. Cover with foil and roast for 2 hours, or until the meat … What I discovered is that rillettes are always made from slow-cooked meat, but it is traditionally slow-cooked in water or stock; the fat is then added in later. The flavour in the latter dishes are have stronger tastes and are mixed with less fat than with pork. You can cook you meat either in a stock (either braised, or fully covered), or as a confit (in fat). About the confit jelly . Hmmm, the pickled shallots look like they have a lot of mojo going on – is the recipe somewhere on your blog? If you ask me, the confit sounds like it is going to add a lot more flavor. This little bad boy of a rillette is new. Gradually add the duck fat as you continue to mash. What to do with them? You can re-use it afterwards: pour it into a jug and leave it to separate – the fat will rise to the top, and any juices will sink to the bottom. The cognac we are about to add will help with the moisture level somewhat. These can be made weeks ahead (and are in fact better that way) and stored in the fridge. Once this fat has blended with the meat, give it a taste. Servings. I ADORE rillettes! This is mainly just for looks to be honest – little specks of green just add some visual interest. (or Pork and Beans! Remove from the oven. I have by acident stumbled on to your blog today, while searching for a dry cure recipe to cure some norwegian salmon fillets. Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette. 1. Bung in the booze, and mix again. Our Rillette (pronounced ree ett) is a traditional French favorite that offers a lush texture and a fantastically rich and savory flavor. Months. 4 duck legs – preferably moulard (magret) 2lb of duck fat. Once the consistency is right, spoon into serving dishes (right) and chill. Pour over the melted duck fat. (and.. whilst we are on it – duck fat is actually really pretty healthy too – almost up there with olive oil – blimey… duck rillettes are health foods!!!!!!!!!!!). Once the consistency is right, spoon into serving dishes (right) and chill. The traditional rillette is pork. Wine pairing: Penfolds Bin 138 Shiraz Grenache Mataro, Barossa Valley, Penfolds Max’s Shiraz Cabernet, South Australia. 22nd Sep 2008 Pour some fat over the top of the rillettes to cover and seal. SBS acknowledges the traditional owners of country throughout Australia. Cover the duck in the tin/casserole with a sheet of non-stick baking paper, then cover the tin with foil and scrunch to seal (or put the lid on the casserole). Reduce heat to medium-low; cook, covered slightly, until meat is very tender, 1, Next day, uncover and scrape solidified fat from top of pan; set aside. For the shallot vinaigrette, place all the ingredients in a small bowl and whisk until well combined. That could have been a bit excessive – I was following Thomas Keller’s directions from the excellent Bouchon cookbook. That sounds awesome. I am still a little troubled as to the idea of cooking anything in plastic.. even if it is meant to be “heat safe” or not…. Saveur may receive financial compensation for products purchased through this site. 6 tablespoons Kosher salt. Light can turn fat rather rancid after a while.