Method. Bring to a gentle boil, then turn down and poach for 4 mins. Peel, trim and thinly slice the garlic cloves. Serve rillettes on toast or a good sturdy cracker with cornichons, coarse mustard and preserved fruits served in little bowls so guests may garnish to preference. Remove all of the meat from the duck legs, discarding skin, bone and tendons. If there’s a lot of duck poking out, add more melted fat or wine. Warm the fat if it has hardened. Potted Duck, or Rillettes de Canard, is like pâté. Store the legs in the fat if you will not be using them immediately to make rillettes. Chopped Italian parsley for garnish. Recipe Uses 4 Legs Duck Confit, 150g-175g/5oz-6oz Duck Fat, 5 Tbsp Roughly Chopped Flatleaf Parsley, BBC View Full Recipe Remove duck … Remove the thighbone from the duck legs. These are made from either duck or goose legs and wings. 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). 4. Unpair the legs and clean off the excess salt, garlic and cloves. Serves 16-20, 8 large duck legs You may also use a food processor but be careful not to process too finely. 10. Place the meat in a bowl and pound with the edge of a wooden spoon to break up the meat and transform it into a coarse paste. Adjust the heat if the pan gets too hot. Pair the legs together as they were when they were marinated. DISCARD skin and bones from duck legs.Finely shred meat into a bowl. 6 cups rendered duck fat Place in the preheated oven and cook for 2 hours until the meat is tender and easily removed from the bone. 6 garlic cloves Put the duck legs in a small roasting tin (or lidded casserole) and cover with the hot fat and wine mixture – the legs should be completely covered. The following day turn again, drain off excess juice in the pan, re-weight and marinate one more day. Mix in the duck fat and garnish with chopped parsley. Cover with plastic wrap and press lightly with a weighted pan on top. Print this recipe. Heat 4 cups of the rendered duck fat until it is melted and hot and pour over the seared legs. Drain any juice in bottom of pan, re-weight and marinate overnight. Abraxas, Vin de Terroir, Scintilla Sonoma Vineyard. 2 tablespoons thyme leaves Rub with finely chopped thyme, salt, and ginger. Be sure to remove all gristle. Store in the fridge for several weeks like this (but eat immediately once the fatty seal has been cut into). Melt more fat to cover the legs if necessary. MELT 1/4 cup duck fat in a medium frying pan over medium. set aside, off the heat, for 5 mins to carry on cooking. ¼ cup coarse sea salt Sprinkle the meat side of the legs evenly with ½ teaspoon of coarse salt per leg. 6. It’s one of those recipes that I look forward to making every year, when the temperatures start to drop. Add salt and pepper to taste. Rillettes recipes A kind of pâté made from meat, such as pork, rabbit, goose or duck, which is cooked in seasoned lard, then shredded and pounded to a smooth paste. 8 large duck legs ¼ cup coarse sea salt 6 garlic cloves 2 tablespoons thyme leaves 1 tablespoon cracked black pepper 8 whole cloves Place the duck legs and fat in a roasting tray, season, then smash and tuck in the garlic and 3 thyme sprigs. When the meat is uniform in texture, fold in enough of the reserved duck fat to moisten the paste and create a spreadable mixture that holds together. Serve rillettes on toast or a good sturdy cracker with cornichons, coarse mustard and preserved fruits served in little bowls so guests may garnish to preference. 1. 9. Duck legs are slow cooked, then the meat is chopped or shredded, seasoned heavily, and potted up into little containers. Lay the duck legs on a flat surface so that the meat side is facing up. Leave the drumstick bone intact. Perfect as a starter during any festive season. Press two legs together meat side to meat side. Duck Rillettes. Familiar French Duck Recipes. Serve rillettes on toast or a good sturdy cracker with cornichons, coarse mustard and preserved fruits served in little bowls so guests may garnish to preference. Print this recipe. Add shallots and cook until soft, 4 to 5 min. You will have four pairs of legs. Cover with plastic wrap; chill 4 hours or up to 8. Duck Rillettes. Serves 16-20. For rillettes remove the legs from the fat. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon.

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