Duck Rillettes
|Recipe
Duck Rillettes
INGREDIENTS (serves 4)
- 4 duck legs
- 1 small onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 250 ml white wine
- 250 ml apple cider (or apple juice)
- 100 ml duck fat
- 1 tbsp Sunshine Mix Les Épices de Marie Michèle (émm) or your favourite spice mix
- 60 ml maple syrup
- Freshly ground salt and pepper
Serve with:
- Crostini
- Caramelized pears
- Mixed nuts
- Red wine
DIRECTIONS
- Season the duck legs with salt and pepper and sear them fat side down in a skillet. Then, deglaze the meat with the white wine, add the vegetables, moisten the mixture with the apple cider (or apple juice) and add the spice mix;
- Cover and cook for 1 hour at 300 °F, then slow cook for another 3 hours at 225 °F;
- Remove the duck legs from the broth and let them cool at room temperature;
- Strain the broth, add the maple syrup and reduce at medium heat until 150 ml of liquid is obtained;
- Shred the meat off the bone with a fork and place it in 2 ramekins;
- Pour in the reduced broth and let stand for 10 minutes;
- Refrigerate for later or serve immediately at room temperature.
Enjoy!
Maurice Chartrand
Food Service Manager at Le Groupe Maurice
