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My review
Duck Rillettes
57k
Chef John
"Duck rillettes is one of the most amazing culinary magic tricks of all time. 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. By the way, I miss foie gras torchon."
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Ingredients
1 d 12 h 6 m servings 460Original recipe yields 3 servings (3 cups duck rillettes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
- Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.
- Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.
- Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.
- Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.
- Pick meat from bones and place in a bowl.
- Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.
- Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.
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Reviews
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4/11/2017
This stuff is great! I am preparing to make it my second time. We have a bunch of hoity-toity friends coming this weekend and they will love it. I have found that Chef John's Crostini Dijonna...
6/25/2018
Geez is this good. And it's really very easy - just time consuming. I wanted a recipe that used a whole duck since I had one in the freezer. Recipes that don't call for just parts are pretty har...
5/16/2018
So do I have to chop the garlic, ginger & thyme for the "potpourri"? Or just bung 'em up there?! And later, when taking the meat off the bones, do I include the potpourri or discard? TIA :)
1/16/2018
I've made this twice and it has come out better than each time. It's really best if you let it sit in the fridge for a week. Great addition to a charcuterie/cheese board and stores for quite a w...
12/27/2017
Astounding flavors! I followed this recipe to the letter and it was not as complex as it initially seems. The hardest part was gathering all of the ingredients and that wasn’t a big deal. Frankl...