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–+ servings
Duck Rillette

Duck Rillette

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

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.

Ravintoarvot (suuntaa antava opas)

Calories: 214kcalCarbohydrates: 3gProtein: 23gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 98mgSodium: 387mgPotassium: 57mgFiber: 1gSugar: 2gVitamin A: 43IUVitamin C: 12mgCalcium: 20mgIron: 2mg
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