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The Duck Rillette is a classic French delicacy to serve as an appetizer. It is at its best on a slice of roasted brioche. You can use fresh or frozen duck for the Duck Rillette. A quick version can be made from canned duck.
Duck RillettePrint Add to Collection Go to Collections
- 4 duck legs
- ½ red onion
- 1 orange or 5 kumquats
- 1.5 dl white wine
- 2 teaspoons green peppers
- ½ teaspoon black pepper
- 3 sprigs rosemary
- 1 teaspoon salt
- Place the duck legs, skin side down, in a thick-bottomed pan and start to heat.
- Meanwhile, chop the onion. Grate the zest from the orange. Grind the peppers in a mortar with pestle.
- When the duck fat starts to release on the pan, add the red onion. Sauté the onion until lightly brownish.
- Add all the remaining ingredients, cover with a lid and let simmer gently for a couple of hours. Add more liquid if needed. Canned duck legs are already cooked, so less than an hour is enough time to cook.
- The bird is ready when you can pull the bones out easily. Use forks to shread the rillette into a smooth paste and lift into a disinfected glass jar with a lid. Leave the Duck Rillette to marinate in the fridge for 1-2 days.
- Toast the brioche slices and serve the Duck Rillette at room temperature with the brioche.
Nutrition (values are an approximate guide)
Last Updated on June 12, 2022 by Flavorado