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Recipe

Duck Rillettes

  • Yield: About 2 1/4 cups

Ingredients

  • Duck Confit
  • 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

Directions

  • Combine all of the ingredients in the bowl of an electric mixer fitted with the 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 olive oil over the top, and store in the refrigerator for up to 1 week.