Duck Rillettes
Ingredients
- 0.7 kgDuck leg (deboned and cut into large cubes)
- 166.7 gDuck fat
- 66.7 mlMineral water
- 10 gGray sea salt
- 0.7 tspBlack peppercorns (crushed)
- 2 pcThyme (fresh sprigs)
- 1.3 pcBay leaf
- 0.7 pinchAllspice
Method
Tender duck meat that shreds with a fork, bound by smooth fat. The texture is supple, flavors concentrated by slow cooking, and the scent of confit fills the kitchen.
- 1
Debone the duck legs if necessary. Cut the meat and fat into 3 to 4 cm chunks. We want regular pieces for even cooking.
- 2
In a cast iron pot, place the duck, duck fat, and mineral water. Add thyme, laurel, gray salt, and four-spice blend. The water will slowly evaporate, leaving only the fat to confit the meat.
- 3
Cook over very low heat, covered. The liquid should just simmer, not boil. After 4 hours, the meat must be so tender it crushes between two fingers.
- 4
Remove the herbs. Drain the meat, reserving the fat. Using two forks, shred the meat while still hot. We want to keep the fibers, not make a puree.
- 5
Gradually incorporate the filtered cooking fat into the meat. Mix vigorously until the preparation is shiny and supple. The texture must be creamy; it will set when cold.
Frequently asked questions
How do you get this dish right?
- Never blend the meat; use your hands or two forks to keep the fibers intact.
- Let it rest for at least 24 hours in the fridge before eating to let the flavors stabilize.
- For long storage, cover the top of the jar with a layer of set duck fat.
How long does this dish keep?
Keeps for 10 days in the refrigerator in an airtight jar, or several months if covered with a layer of fat.
