Duck-Cranberry-Rillette

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   The day before, wash duck legs and put them in a large pot. Peel and chop the onions. Add bay leaves, 1 tsp. juniper berries and peppercorns to the pot. Add water until the legs are covered and season with salt. Bring everything to the boil, cover and simmer for about 2 hours

2. 2

   Wash the marjoram, dab dry and remove the leaves. Crush 1 teaspoon juniper berries with the broad side of a knife. Heat goose fat with juniper berries and marjoram in a pot. Season with salt and pepper. Let goose legs and lard cool down and put them in a cool place overnight

3. 3

   Skim off the solidified duck fat from the broth and put it aside. Remove the duck legs from the stock (use the stock for other purposes or bring it to the boil for approx. 3 minutes and pour into 5 sterile 350 ml glasses with twist-off lids). Remove skin and dice finely. Remove duck meat from the bone and cut into small pieces. Heat duck lard and about half of the goose fat in a casserole. Fry the duck skin in it until golden brown. Add cranberries and duck meat. Season with salt and pepper, cover and simmer for 40-45 minutes at low heat.

4. 4

   Provide 5 clean, sterile vials (250 ml each; twist-off lid). Heat the remaining goose fat. Season the rillettes once more and distribute them in the glasses. Pour goose lard on top so that the meat is covered with the lard. Close the jars immediately and let them cool down. Rillette keeps in the fridge for several weeks.

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
1750 kcal

CARBS
21 g

FATS
155 g

PROTEINS
58 g