Duck-Cranberry-Rillette

COOK TIME
195 mins

TOTAL TIME
195 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 leaf, 1 teaspoon juniper and peppercorns to the pot. Pour on enough water to cover the legs.

2. 2

   Season with 2 tablespoons of salt. Bring everything to the boil, cover and simmer over medium heat for about 2 hours. Let it cool down overnight in the stock.

3. 3

   Wash the marjoram, shake dry and pluck off half the leaves. Mash 1 teaspoon juniper with the broad side of a kitchen knife. Heat goose fat with marjoram and juniper in a pot. Season with salt and pepper.

4. 4

   Allow to cool and chill.

5. 5

   The next day, skim the solid duck fat from the broth, put aside. Remove the duck legs from the stock. Pour the stock into glasses. Remove the skin from the duck legs and cut into small cubes. Remove duck meat from the bone and chop finely.

6. 6

   Heat the duck fat and about half the goose fat in a casserole dish. Fry the duck skin in it until golden brown. Add the rest of the marjoram, cranberries and duck meat. Season with salt and pepper. Cover and simmer for 40-45 minutes at low heat.

7. 7

   Heat the rest of the goose fat. Season the rillette once more and pour into five hot rinsed twist-off glasses (approx. 250 ml each). Pour goose fat on top so that the meat is covered. Immediately close tightly and let it cool down.

8. 8

   Lasts 4-6 weeks in a cool place.

Nutrition Facts

KCAL
1580 kcal

CARBS
21 g

FATS
135 g

PROTEINS
29 g