On Day 4 of the Get your Jelly On challenge I presented you with Guillaume Brahimi’s gorgeous country-style pork belly terrine from his recently released book Guillaume Food for Friends , proceeds from which sale go to the Chris O’Brien Lifehouse at the Royal Prince Alfred Hospital in Sydney.
I couldn’t resist but to cook another recipe from this beautiful cook and story book, and one my personal favourites from the charcuterie, duck rillettes.
Basically, rillettes is a coarse style of paté made from shredded meat and fat. Flavoured with fresh herbs, it makes a tasty addition to a cheese platter or a sandwich spread. And despite sounding quite complex it is quite easy to prepare at home. Pork and rabbit is also used to make the paste, but my favourite rendition is made with duck leg meat, which is moist and full of flavour.
Comment on any of the Royal Selangor Get Your Jelly On challenge posts on my blog to win an Olympus VG-110 camera – multiple entries allowed. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.
Makes 1 cone (serves 2)
Adapted from Guillaume Food for Friends . You can use confit duck legs for a more speedy version or, if you like the five spice flavours of Peking duck, certain delis and supermarket sell pre-made Peking duck legs which can also be used for a slightly more aromatic and exotic version. I got my duck fat from Harris Farm.
For the rillettes:
- 2 duck marylands (leg and thigh on the bone, skin on)
- 250ml chicken stock
- 100ml duck fat (you can find this in most delis)
- 2 fresh bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 1/2 tsp five spice
- 3 cloves garlic; 1 halved, 2 unpeeled
- 3 dried juniper berries, crushed
- 50ml olive oil
- sea salt
- freshly ground white pepper
- Fire toasted sourdough bread or baguette
- Cornichons or marinated chanterelles
To prepare the rillettes: place the duck, chicken stock, duck fat, herbs, five spice and the halved garlic clove in a mediu saucepan and cover with a sheet of baking paper cut to size. Bring to a simmer over medium heat and cook for 1 hour, or until the meat is falling off the bone. Remove the meat from the saucepan reserving 1/4 of a cup of the liquid for later.
While the duck is still hot, remove skin and bone (discard) and shred the meat with a fork. Place in a bowl and add the crushed juniper berries and reserved liquid and mix well to combine.
Place the olive oil in a small saucepan and add unpeeled garlic. Cook on low heat for to minutes, turning, or until the garlic becomes soft. Remove from the pan, peel and pass through a fine sieve into the duck mix. Season with salt and pepper to taste.
Spoon mixture into the mould and chill in the fridge until set (about 2 hours).
To serve: remove the mould from the fridge and turn out the rillettes onto a serving board. Stand at room temperature while you prepare the condiments of cornichons or marinated chanterelles and fire-toasted bread.