Duck rillettes
0
- Prep Time15 min
- Total Time25 min
- Makes1 1/2 cups
Photo, Erik Putz.
Ingredients
2 prepared duck confit legs
1/3 cup duck fat
2 shallots, minced (1/3 cup)
1 tbsp cognac
1/4 tsp salt
2 tbsp chopped chives, or parsley
Instructions
DISCARD skin and bones from duck legs. Finely shred meat into a bowl.
MELT 1/4 cup duck fat in a medium frying pan over medium. Add shallots and cook until soft, 4 to 5 min. Add cognac and salt and cook 1 min. Remove from heat. Stir in meat until combined. Stir in chives. Firmly pack into 3 4-oz ramekins. Cover with remaining 2 tbsp duck fat. Cover ramekins with plastic wrap and refrigerate up to 1 week. Bring to room temperature before serving .
Nutrition (per serving)
Calories 47, Protein 3g, Fat 4g, Sodium 77mg.
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