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Duck rillettes

0

  • Prep Time15 min
  • Total Time25 min
  • Makes1 1/2 cups
Duck rillettes

Photo, Erik Putz.

Chatelaine Triple Tested

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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