Duck rillette with homemade baguette

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
5 2
COOK TIME
210 mins
TOTAL TIME
210 mins

Ingredients

Servings: 1
  • 7-10 Tbsp For the duck rillette
  • 2 kg Duck legs
  • 2 Onions
  • 3 Bay leaves
  • 2 TEASPOONS Juniper berries
  • 2 TEASPOONS Peppercorns
  • 7-10 Tbsp salt, pepper
  • 5 Stem(s) Thyme
  • 500 g Goose fat
  • 2 Branches of rosemary
  • 7-10 Tbsp For the baguettes
  • 250 g Spelt flour (Type 1050)
  • 250 g Wheat flour
  • 7-10 Tbsp Salt
  • 10 g fresh yeast
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    The day before for the duck rillettes, wash the duck legs and place them in a large pot. Peel and chop the onions. Add bay leaf, 1 teaspoon juniper and peppercorns to the duck legs. Add water until the legs are covered and season with salt.

  2. 2

    Bring everything to the boil, cover and simmer for about 2 hours.

  3. 3

    Wash the thyme, dab dry and remove the leaves. Mash 1 teaspoon juniper with the broad side of a knife. Heat goose fat with the crushed juniper and thyme in a pot. Season with salt and pepper.

  4. 4

    Let the duck legs and lard cool down and chill overnight.

  5. 5

    Also the day before for the baguettes, mix both types of flour and 2 teaspoons of salt in a bowl. Crumble the yeast and mix with 300 ml ice-cold water. Add to the flour, knead to a smooth dough with the dough hooks of the mixer.

  6. 6

    Cover and leave to cool overnight.

  7. 7

    The next day for the rillette, skim off the solidified duck fat from the broth, put aside. Remove duck legs from the stock (use duck stock for other purposes).

  8. 8

    Remove the skin from the duck meat. Cut the skin into small cubes. Remove duck meat from the bone and chop finely. Wash the rosemary and dab dry. Remove the needles and chop finely. Heat duck lard and about half the goose fat in a casserole.

  9. 9

    Fry the duck skin in it until golden brown. Add rosemary and duck meat, season with salt and pepper and simmer covered for 40-45 minutes at low heat.

  10. 10

    For the baguettes, place the dough on a floured work surface using a dough card (do not knead any more!). Divide into 2 portions and form each piece into an oblong loaf (approx. 25 cm long) on a little flour, twisting each loaf 2-3 times.

  11. 11

    Place both baguettes on a baking tray lined with baking paper and let them rest for 15 minutes. Bake in a preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer) for approx. 15 minutes.

  12. 12

    Turn down the oven temperature (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) and continue baking for approx. 15 minutes. Allow to cool down.

  13. 13

    Heat the rest of the goose fat. Season the rillette once more and pour into prepared twist-off glasses. Pour goose fat on top so that the meat is covered with the lard. Close the glasses immediately and let them cool down.

  14. 14

    1-2 glasses of rillettes with the bread. The remaining glasses will last 2-3 months in a cool place.

Nutrition Facts

KCAL
730 kcal
CARBS
42 g
FATS
49 g
PROTEINS
25 g