DUCK RILLETTES

Friday - - Food -

Prep time 10 mins Cook­ing time 1 hour 45 mins Re­frig­er­a­tion time 2-3 hours Makes 6 cups 4 tsp olive oil 1 duck, di­vided into por­tions 10 thyme sprigs 2 gar­lic cloves 2 fresh bay leaves 500ml chicken stock 500ml wa­ter 4 tbsp smooth duck fat 2 tbsp but­ter 15ml ap­ple juice FOR THE TOP LAYER: 2 tbsp but­ter 2 tbsp smooth duck fat

Heat olive oil in a large pot un­til very hot. Sear the duck pieces un­til golden brown. Re­move the pot from the heat and pour out the ex­tra fat. Add thyme, gar­lic, bay leaves, stock and wa­ter to the duck. Lower the heat and sim­mer for about 90 min­utes, or un­til the meat starts to fall from the bone. Re­move the duck pieces from the pot. Pour out the liq­uid and re­serve it for use in an­other dish (it is a de­li­cious base for a sauce or gravy, or you can even use it in a stew). Re­move the meat from the bones. Use a food pro­ces­sor and process the meat to a coarse pâté, al­ter­nat­ing with duck fat and but­ter dur­ing the process. Add ap­ple juice and sea­son with some salt and black pep­per. Di­vide the mix­ture into 6 cups. Melt the in­gre­di­ents for the top layer to­gether and pour over each cup. Leave in the fridge for 2-3 hours to set and serve with crusty bread.

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