|
|
|
|
 |
|
|
|
| General Category : Appetizers-Snacks-Hors-d'oeuvre |
|
| Food Group : Meat-Pork, Poultry-Duck |
|
| Preparation Method : Boil/Simmer |
|
| Other Criteria : Entertaining & Holiday |
|
|
|
|
Rillettes are a classical French preparation of rich and tasty fatty meats – usually pork, duck or goose – that originated in country-style preserving techniques. Before refrigeration, the salt content of rillettes would be increased; the rillettes were then covered with a thick layer of fat rendered during the cooking to preserve them for cellaring throughout the year. Now, of course, we enjoy rillettes as a fancy French treat.
|
|
|
Ingredients
|
|
• |
1 duck (4 to 5 lb/2 to 2.2 kg) |
|
|
• |
2 onions, quartered |
|
|
• |
5 cloves garlic, halved |
|
|
• |
5 sprigs thyme |
|
|
• |
3 bay leaves |
|
|
• |
8 oz (250 g) slab bacon |
|
|
• |
1 tsp (5 mL) each black and white peppercorns |
|
|
• |
2 tsp (10 mL) coriander seeds |
|
|
• |
10 whole cloves |
|
|
• |
3 star anise |
|
|
• |
1/3 cup (75 mL) brandy |
|
|
• |
1 tbsp (15 mL) salt |
|
|
|
|
|
|
Preparation
|
|
Using kitchen shears, remove backbone of duck, cutting off and discarding tail end; cut off wing tips. Place backbone and wing tips in Dutch oven with onions, garlic, thyme and bay leaves. Cut through breastbone, dividing into halves. Cut legs from breasts; place in pot with bacon.
Tie peppercorns, coriander seeds, cloves and star anise in cheesecloth; nestle into pot. Add brandy and salt. Add enough water just to cover ingredients (about 7 cups/1.75 L). Bring to simmer and skim off foam; cover and simmer over low heat until meat falls off bone when tested with fork, 3 to 3-1/2 hours.
Remove duck pieces and bacon from pot. When cool enough to handle, pull meat from bones and skin; set aside in large bowl. Return bones and skin to pot. Cut off bacon rind and discard; add bacon to bowl. Shred duck meat and bacon finely.
Return pot to boil over high heat; boil until liquid is reduced by two-thirds. Strain, discarding solids, and return liquid to pot. Add shredded meat; cook, stirring, until porridgelike consistency and top level of meat is higher than the liquid, 15 to 30 minutes. Scrape into two 4-cup (1 L) ceramic pâté or soufflé dishes, shaking slightly and smoothing top so fat rises to cover meat. Let cool for 4 hours. Cover and refrigerate for up to 2 weeks. Bring to room temperature before serving.
Makes about 8 cups (2 L)
|
|
|
Nutritional information
|
|
Per 1 tbsp (15 mL): about 13 cal, 1 g pro, 1 g total fat (0.5 g sat. fat), 0 g carb, 0 g fibre, 5 mg chol, 67 mg sodium. % RDI: 1% iron.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: October 2006
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
