Duck rillette

COOK TIME
50 mins

TOTAL TIME
50 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, juniper berries, star anise, cinnamon stick, chilli pepper and peppercorns to the pot. Add water until the legs are covered. Season with salt. Bring everything to the boil, cover and simmer for about 2 hours. Let the duck legs cool down and put them in a cool place overnight

2. 2

   For the Rillette, skim the solidified duck's lard from the stock and set aside. Wash the rosemary and dab dry. Remove the duck legs from the stock and remove the skin. Pour the stock through a sieve. Use the stock for other purposes. Remove meat from the bone and chop. Mix 200 g goose fat and duck lard. Put lard, meat, spices (from the sieve) and rosemary in a casserole dish. Season with salt and pepper and simmer covered for 30-40 minutes at low heat

3. 3

   Heat 100 g goose fat. Remove rosemary from the pot. Divide the rillettes into 4 clean glasses with twist-off stoppers. Meat must be completely covered with lard. Otherwise, pour hot liquid goose lard over it. Close the glasses immediately. Leave to cool down. Add a rustic baguette

4. 4

   Tip: Rillette keeps in the refrigerator for 2-3 months

5. 5

   waiting time approx. 24 hours

Nutrition Facts

KCAL
1160 kcal

CARBS
2 g

FATS
101 g

PROTEINS
55 g