Duck rillettes

Duck rillettes

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

Ingredients

Quantity Ingredient
500g Duck confit
salt
freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
1 tablespoon finely chopped cornichons
1/2 tablespoon finely chopped capers
250ml duck or pork fat

Method

  1. Carefully shred the duck confit and remove any bones and gristle. Season with salt and pepper, and mix in the parsley, cornichons and capers. Using a spatula, mix in three-quarters of the fat. Check the seasoning and add more fat if required. Divide the mixture between four 125 ml ramekins and smooth the tops with a spoon, pressing the mixture down firmly.
  2. Melt the remaining fat in a small saucepan over low heat. Pour the melted fat over each of the ramekins and refrigerate for 30 minutes, until set; the rillettes will keep for a week like this. Remove the rillettes from the refrigerator about 10 minutes before serving to soften up slightly.
  3. Serve with toasted sourdough and quince jam, or a relish of your choice.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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