Duck Rillette
Ingredients
¼ shallots, very finely diced
¼ cup parsley, very finely chopped
6 large roasted garlic cloves, crushed
1 tbsp brandy
1-2 tbsp melted duck fat or olive oil, to bind
Salt & Pepper to taste
Description
Shredded duck blended with garlic, herbs & brandy, makes an interesting addition to an antipasto platter.
Method
Score the duck or legs all over and season with salt. Marinade for 4 hours, or overnight.
Rinse the salt off and pat dry.
Preheat the oven to 160°C and roast the duck or duck legs until cooked and meltingly tender (1½ - 2½ hours).
Remove the whole duck or legs from the oven and cool. Reserve some of the fat for use in the rillette.
When cool enough, remove the skin & shred the meat, taking care to remove all bones. Shred the meat finely, using your hands.
In a bowl, mix the shallots, parsely, roasted garlic, salt & pepper and brandy, with the shredded meat, using a little duck fat to combine. Adjust seasoning.
Spoon into ramekins and chill. If you wish to keep the rillette for a while, you could spoon over melted duck fat to seal the top of the rillette.
Categories
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