I made some Duck rillettes!
Another recipe that is very easy to do but requires a little bit of time.
I am keen on learning recipes of the past, which have now become for most people something that you can only purchase from the supermarket when it is very easy to do at home and is a lot nicer…
Ingredients:
- A duck!
- some garlic and Ginger and an Orange
- Salt and Pepper and herbs as you like
- Some Cognac or a Brandy
How to make:
- Stuff the duck with crushed garlic cloves and ginger and a peeled orange
- Season generously the outside of the duck with salt and pepper
- Put into an oven dish wrapped in 2 layers of aluminium foil. (To capture all the fat and juices that are going to render)
- Cook in the oven a 130-140 for 4 to 5 hours. Until the meat is coming off easily from the bones without it being “overcooked”.
- Capture all the fat and juices into a jar and pass it through a fine sieve or filter to remove the bits.
- Let the duck cool down before removing all the meat from the bones.
- Spend time to reserve only the meat parts of the duck. Discard all bones and skin.
- Put all the meat in a large bowl and add 3 tablespoons of Cognac or Brandy.
- Adjust the Salt and Pepper to taste. (this is important). Usually, it requires more salt.
- The Fat and Juice should have “separated in the jar” as they are cooling down.
- Mix a little of the fat and a little of the juice into the bowl and start mixing.
- Keep mixing with a spoon until the meat is moist and the texture is like Rillettes.
- Put into conserve jars of small size. Put into the fridge for at least 12 hours.
Et voila! Eat on toasted bread with some cornichons or pickled shallots.
