Duck Rillette With Crostini Recipes

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DUCK RILLETTES

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time P1DT12h6m

Yield 3

Number Of Ingredients 17



Duck Rillettes image

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
  • Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.
  • Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.
  • Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.
  • Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.
  • Pick meat from bones and place in a bowl.
  • Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.
  • Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

Nutrition Facts : Calories 460.1 calories, Carbohydrate 9.5 g, Cholesterol 83.7 mg, Fat 40.9 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 16 g, Sodium 3011.2 mg, Sugar 0.2 g

1 ½ tablespoons kosher salt
2 teaspoons ground black pepper, or more to taste
2 teaspoons dried thyme
12 cloves garlic
6 (1/4 inch thick) slices fresh ginger
1 orange, zest cut into thin strips
1 bunch fresh thyme, plus more for garnish
3 bay leaves
1 whole duck
2 tablespoons unsalted butter, softened
1 tablespoon brandy (such as Armagnac)
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon Dijon mustard
1 pinch cayenne pepper
salt and ground black pepper to taste
½ teaspoon grated orange zest

DUSK BREAST CROSTINI

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories     appetizer

Time 30m

Yield 16 crostini

Number Of Ingredients 7



Dusk Breast Crostini image

Steps:

  • For the duck: Preheat the oven to 400 degrees F.
  • Trim excess fat from along the sides of the duck breasts. Using a sharp knife, score the skin in a crosshatch pattern. Season with salt and pepper and place skin-side down in a cast-iron skillet. Turn heat to low and cook until skin begins to crisp, about 10 to 12 minutes. Flip and transfer to the oven to continue to cook, about 10 minutes. Remove the duck breasts from the skillet and set aside to rest for 5 to 10 minutes.
  • For the sauce: Pour off some of the duck fat from the skillet and put the pan over a medium flame. Add the shallots, thyme sprigs, and marmalade. Cook until aromatic and slightly reduced, about 4 minutes. Discard sprigs.
  • For the baguette: Brush baguette slices with oil and bake until light brown, 4 to 5 minutes.
  • To assemble, slice duck breast on the bias into 1/4-inch-thick slices. Place a duck slice on a toasted baguette. Drizzle a spoonful of sauce on top. Garnish with a few thyme leaves and serve.

2 boneless duck breasts
Kosher salt and freshly ground black pepper
2 shallots, minced
2 sprigs fresh thyme, plus leaves for garnish
1 cup orange marmalade
1 baguette, sliced on the bias into 3/4-inch-thick slices
4 tablespoons extra-virgin olive oil

DUCK RILLETTE

Provided by Emeril Lagasse

Categories     main-dish

Yield 2 1/4 cups

Number Of Ingredients 9



Duck Rillette image

Steps:

  • In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper. Store the mixture into an airtight container until ready to use. Will store in the refrigerator for up to 1 week.

4 confit duck legs, meat removed
1/2 cup minced onions
1 tablespoon minced parsley
2 tablespoons minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon Cognac
4 tablespoons butter
Salt and fresh black pepper
2 tablespoons confit duck fat

DUCK RILLETTE

Provided by Emeril Lagasse

Categories     main-dish

Number Of Ingredients 9



Duck Rillette image

Steps:

  • Combine all of the ingredients, except fat, in the bowl of an electric mixer fitted with a dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Or use a food processor, taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat.
  • Use immediately or place in an airtight container, drizzle some of the reserved fat over the top, and store in the refrigerator for up to 1 week

1 recipe Duck Confit, recipe follows
1/4 cup minced onions
1 tablespoon minced parsley
10 garlic cloves, reserved from the confit
1 tablespoon Cognac
1/2 stick (4 tablespoons) butter
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons fat, reserved from the confit

RILLETTES OF DUCK

Provided by Marian Burros

Categories     project, appetizer

Time 4h

Yield 12 to 14 servings

Number Of Ingredients 10



Rillettes of Duck image

Steps:

  • Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately 1/2 cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg.
  • Finely mince barding fat in food processor.
  • Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise.
  • Place barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted.
  • Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture.
  • When lukewarm mix thoroughly with fingers. Taste, and correct seasoning.
  • Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread.

Nutrition Facts : @context http, Calories 718, UnsaturatedFat 41 grams, Carbohydrate 2 grams, Fat 67 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 23 grams, Sodium 572 milligrams, Sugar 1 gram, TransFat 0 grams

1 duck, about 5 pounds
15 ounces barding fat (ask butcher for a layer of pork fat)
1 medium-size onion
1 medium-size carrot
6 ounces pork fillet, cut in 4 pieces
1 garlic clove, unpeeled
1 medium bouquet garni, containing sage
1 teaspoon soft green peppercorns
Salt and freshly ground black pepper to taste
1 3/4 cups dry white wine

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