Duck Confit Rillettes               

 tags (edit): @Vogel @Try Soon! Appetizers  

 

This refined French appetizer is traditionally made by pounding confit of pork, goose, or (in this case) duck into a silky paste. Here a mortar and pestle is replaced by a food processor and elbow grease by a light touch -- rillettes are best easily spread but not quite smooth.

Ingredients

Duck confit * 4 wings, 4 legs with thigh
1/4 cup duck fat plus additional for sealing
to taste Black pepper freshly ground
 

Instructions
 * DUCK CONFIT recipe included in this collection.

Shred the duck meat, discarding the skin and bones. Place the shredded meat in a food processor and add 1 tablespoon of duck fat. Pulse the machine and add enough of the remaining fat so the rillettes hold together. Season the rillettes with plenty of pepper and serve with toasted country bread.

Alternatively, spoon the rillettes into ramekins, top with a layer of duck fat, and store in the refrigerator. They will keep for several weeks.

A variation on this recipe is also hosted on BigOven.com as recipe number 162168.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings    posted as 162168
     Tom Colicchio, Gramercy Tavern, NY

 notes: 

Cuisine:   French

Main Ingredient:   Duck