Duck Rillettes
Rillettes (ree-YET) is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature. Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.
The term rillette, perhaps refers to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, heavily salted, and cured for twelve hours, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several days. In general most rillettes are served at room temperature, as a spread with toast points, much like a paté.
Duck Rillettes with Green Peppercorns
from http://www.guardian.co.uk/lifeandstyle/2009/apr/26/french-bistro-recipes
Region: Aquitaine. Traditionally this is a dish that is made with the carcass of a bird. However, this is made with duck legs as it yields more than the traditional one, but do try making it with duck carcasses if you ever have some left over.
3 duck legs
300g pork belly
200ml white wine
2 garlic cloves, whole and unpeeled
1 tsp crushed mustard seeds
sea salt and freshly ground black pepper
2 tsp fresh green peppercorns, drained
toasted bread slices, to serve
Preheat the oven to 150C/Gas 2. Place the duck and pork in a roasting pan, add the wine, garlic cloves, mustard seeds and seasoning and stir well. Cover with foil and place the oven to cook for 2 1/2 hours.
Remove the pan from the oven and pour off the fat through a sieve set over a bowl. Place the meat in a separate bowl and set aside until cool enough to handle.
Remove the skin and bones from the duck and shred the meat by hand. Remove the rind and any small bones from the pork belly and again shred the meat.
Mix well in a bowl, add the peppercorns, then place the mixture in a terrine, pressing down with your hand.
Heat the fat again and pass through a piece of muslin to strain. Pour the fat over the meat, making a thin layer on top. Place in the fridge to set for at least 1 hour. It can be stored for up to 1 week. Serve at room temperature with toasted bread.
Serves 4
