Easy duck & pink peppercorn rillette
The perfect addition to a Christmas snack platter!
TOTAL TIME 3 hours + refrigeration | MAKES 1 CUP
INGREDIENTS
- 1 tbsp olive oil
- 2 duck marylands
- 1 bulb garlic, halved crossways
- 1 cup white wine
- 1 cup salt-reduced chicken stock
- 1 ½ tsp pink peppercorns, crushed lightly
- 60 g ghee, melted
- 500 g brioche, sliced thinly, toasted
METHOD
PREHEAT oven to 150°C.
HEAT oil in medium frying pan over high heat. Season duck well; cook duck in pan for 2 minutes each side or until well browned.
TRANSFER duck into a 1.5 l baking dish. Add thyme, garlic, wine and stock; cover dish lightly with foil. Cook duck for 2.5 hours or until duck meat pulls away easily from the bone. Remove duck from dish, strain liquid into a measuring jug; discard solids. Skim fat from surface of cooling liquid; reserve both, separately.
WHEN duck is cool enough to handle, pull meat away from the bone; discard skin. Shred meat using two forks, transfer into a medium bowl. Add ¼ cup of the reserved cooking liquid, 1 tablespoon of the reserved duck fat and the peppercorns; mix well. Season to taste.
SPOON duck meat mixture into a 1 cup glass jar, pressing it down firmly. Pour enough of the ghee to cover the meat mixture and fill the jar. Cover; refrigerate overnight until set.
SERVE rillette with brioche.
FOOD TEAM TIP: Maryland is the leg and thigh section. Use the remaining duck fat to roast potatoes. Use the remaining liquid in pasta, ragu, etc. For transporting, keep the rillette in its jar and wrap brioche toast in clean tea towel.
Easy duck & pink peppercorn rillette
Ingredients
- 1 tbsp olive oil
- 2 duck marylands
- 1 bulb garlic, halved crossways
- 1 cup white wine
- 1 cup salt-reduced chicken stock
- 1 ½ tsp pink peppercorns, crushed lightly
- 60 g ghee, melted
- 500 g brioche, sliced thinly, toasted
Instructions
Preheat oven to 150°C.
Heat oil in medium frying pan over high heat. Season duck well; cook duck in pan for 2 minutes each side or until well browned.
Transfer duck into a 1.5l baking dish. Add thyme, garlic, wine and stock; cover dish lightly with foil. Cook duck for 2.5 hours or until duck meat pulls away easily from the bone. Remove duck from dish, strain liquid into a measuring jug; discard solids. Skim fat from surface of cooling liquid; reserve both, separately.
When duck is cool enough to handle, pull meat away from the bone; discard skin. Shred meat using two forks, transfer into a medium bowl. Add ¼ cup of the reserved cooking liquid, 1 tablespoon of the reserved duck fat and the peppercorns; mix well. Season to taste.
Spoon duck meat mixture into a 1 cup glass jar, pressing it down firmly. Pour enough of the ghee to cover the meat mixture and fill the jar. Cover; refrigerate overnight until set.
Serve rillette with brioche.
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ALSO SEE: Easy chicken liver pate
Feature image: Aremedia
