Duck riet
6 servings
30 minutes
Duck rillettes is a refined dish of European cuisine rooted in French gastronomic tradition. It is a delicate paste made from slowly braised duck meat, infused with the aromas of thyme, rosemary, and shallots that melts in your mouth. Duck fat adds richness and a velvety texture to the dish, while garlic provides a subtle spiciness. Rillettes are traditionally served chilled on crispy baguette or with pickled vegetables, creating a perfect balance of flavors. It is ideal for a cozy family dinner or as an exquisite appetizer on a festive table.
1
Place the duck carcass, neck, and wings in a pot, cover with three liters of water, and simmer for two hours. To achieve a clear broth, ensure it doesn't boil and periodically skim off any foam that forms.
- Duck wings: 2 pieces
- Duck skeleton: 1 piece
- Duck neck: 1 piece
2
Put two unpeeled garlic cloves, chopped shallots, and a couple of sprigs of thyme and rosemary into duck fat. Let it simmer for half an hour on low heat or in an oven preheated to 140 degrees.
- Duck fat: 150 g
- Garlic: 2 cloves
- Shallots: 1 head
- Thyme: 5 g
- Rosemary: 2 g
3
Remove all meat and skin from the skeleton, neck, and wings. Place it in a blender and pour in fat. Add pepper to taste. Turn on the blender for just a few seconds so that the rillettes don't turn into puree, but just get chopped.
- Duck fat: 150 g