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Duck Rillette

Duck Rillette

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Course: Appetizer
Cuisine: French
Prep Time: 30 minutes
Cook Time: 1 hour
Marinating time: 1 day
Total Time: 1 day 1 hour 30 minutes
Servings: 8
Calories: 214kcal
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Ingredients

  • 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

Instructions

  • 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)

Calories: 214kcal | Carbohydrates: 3g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 387mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 2mg
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