Rillettes De Canard
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 leg (s) duck á 300 g
- 50 g oose lard, or lard
- 150 g onion (s), finely diced
- 0.5 ½ bunch marjoram
- 0.5 ½ bunch thyme
- 50 ml cognac, or brandy
- Juniper berry
- salt and pepper
- 100 ml stock (duck stock or goose stock), if necessary water
- possibly goose lard, to fill up
Print Recipe
Pin Recipe Instructions
- Peel or cut the skin from the legs and place in a cast iron saucepan with the lard and allow to melt over medium heat. If the skin is free of oil, it is fished out of the pot.
- Put the duck legs, onions, spices, brandy and stock in the saucepan, season well with salt and pepper, cover and simmer over a medium heat for 4-5 hours, stirring occasionally.
- Put everything through a coarse sieve, catch the fat. Remove the bones and herbs and tear the meat with a fork and stir into the fat, season again with salt and pepper.
- Pour into a terrine or a jar with a lid and allow to cool until the lard has set. The rillettes will keep in the refrigerator for about four weeks.
- However, the amount also fits in three 250 ml twist off glasses. Distribute the mixture hot in the glasses, press firmly, make sure that the meat is covered with a layer of fat. If necessary, add a little more. With the lid closed and stored in a cool place, the rillettes will keep for 6 months.
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