Duck Rillette
Duck rillette is a timeless French classic, a testament to the art of charcuterie. Slow-cooked in its own fat, the duck transforms into a meltingly tender and richly flavored spread, perfect for crusty bread. Often served as an appetizer or centerpiece of a charcuterie board, this dish embodies the essence of French culinary tradition, bringing both luxury and comfort to the table.
Ingredients for this recipe
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Preparation Steps
1
Liberally season the duck legs with salt, black pepper, and ground cloves. Marinate in the refrigerator for 12-24 hours.
2
Preheat the oven to 250°F (120°C). Melt the duck fat in a large oven-safe pot over low heat.
3
Nestle the duck legs into the pot, adding the garlic cloves, thyme, and bay leaves. Ensure the legs are fully submerged in the fat.
4
Cover the pot and transfer to the oven. Cook for 3-4 hours, or until the duck meat is incredibly tender and easily pulls away from the bone.
5
Remove the duck legs from the fat and allow them to cool slightly. Shred the meat, discarding the skin and bones.
6
Combine the shredded duck meat with a small amount of the reserved cooking fat and cognac. Taste and adjust seasoning as needed.
7
Pack the rillette firmly into sterilized jars, leaving about 1/2 inch of space at the top. Pour a thin layer of melted duck fat over the surface to seal.
8
Refrigerate for at least 24 hours before serving. Enjoy the rillette chilled, spread on crusty bread with cornichons.
