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- Source: Essence Of Emeril EE100
- Dish Type: Appetizer
- Version: 2 [other versions]
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Rillettes
Instructions
In a bowl of an electric mixer with a paddle combine duck meat, shallots, parsley, thyme and brandy; cream together for 2 minutes. In a slow steady stream, with motor running, pour in duck fat -- it will add a wonderful flavor and a nice creaminess to the dish; adjust seasonings to taste. For extra richness, add butter. Store in an airtight container. Serve with toast points, garnished with parsley.
Yield: makes about 2 1/2 cups
Ingredients
- 2 cups shredded meat from duck confit
- 2 tablespoons minced shallots
- 1 tablespoon chopped parsley, plus extra, for garnish
- 1 tablespoon chopped thyme
- 1 ounce brandy
- Up to 1 cup duck fat, melted and slightly cooled
- Salt and black pepper
- 1 tablespoon butter (optional)
- Toast points, for serving
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