DUCK RILLETTE RECIPES
DUCK RILLETTES | DUCK RECIPES | JAMIE OLIVER
Total Time 2 hours 10 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 150ºC/gas 2.
- Place the duck legs and fat in a roasting tray, season, then smash and tuck in the garlic and 3 thyme sprigs.
- Cover with foil and roast for 2 hours, or until the meat is falling off the bone. Remove from the oven.
- Once cool, discard the skin and shred the meat off the bone.
- Roughly chop and mix in the pistachios and sultanas, then add the vinegar and remaining thyme leaves. Add enough cooking fat to bind the mixture – this should be about 2 tablespoons. Season to taste.
- Delicious served with sourdough toast.
Nutrition Facts : Calories 718 calories, FatContent 56.1 g fat, SaturatedFatContent 17.7 g saturated fat, ProteinContent 52.3 g protein, CarbohydrateContent 0.3 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
DUCK RILLETTE RECIPE - FOOD.COM
A rillette is like a coarse pate, really it's a terrine of shredded meat . This is a Gordon Ramsay recipe for the Sunday Times. Delicious spread thickly on bread. A gorgeous start to any meal. You can substitute goose fat for the duck fat if needs be. The reason the original fat is discarded and fresh fat used to seal is because the original fat becomes very salty. Takes some time to make, but it's well worth it! Please note that the prep time does not include the time resting the duck in the fridge.
Total Time 3 hours 10 minutes
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Scatter a handful of salt with the bay leaves and half the thyme in a wide dish. Lay the duck legs on top, skin side up. Sprinkle with more salt and leave in the fridge overnight.
- Next day, scrape off the excess salt;keep the thyme and bay leaves. Preheat oven to 170°C Season the duck with black pepper, place in a roasting tin with the herbs from the earlier stage.
- Melt 600g of the duck fat and pour in to cover the duck. Heat the pan and bring the fat to a simmer. Carefully transfer to the oven and cook for 2-2.5 hours until the meat falls off the bone. Remove and leave to cool.
- Remove the duck legs from the fat and pat dry with kitchen paper. Strip the meat from the bone using two forks. Melt the remaining duck fat and add about 100g to moisten the meat. mix well and season if necessary. Divide the mixture between sterilised jars, pressing down to remove air pockets.
- Pour the last of the melted fat on top to seal. Pick the leaves from the remaining thyme sprigs and sprinkle over the fat.
- Seal the jars tightly and store in the fridge for up to a fortnight.
Nutrition Facts : Calories 14414.1, FatContent 1598.4, SaturatedFatContent 531.7, CholesterolContent 1601.6, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
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