Duck rillettes – Rillettes de canard

Ingredients for 1 servings:

• 300 g fat (duck fat)
• 250 g duck meat, cooked
• 1 apple or 3 apple pieces from the duck stuffing
• 2 cloves garlic, young, fresh
• 3 sprigs of thyme

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 25 minutes

A fantastic spread for bread – wonderful in autumn and great for using up leftover Christmas duck.

Finely chop the duck meat pieces or, while it’s still warm, break them up with a fork. The pieces should be fine and small enough to spread easily on bread with the fat. Finely slice the garlic cloves. Pick the leaves off the thyme sprigs. We usually stuff the duck with onions and apples: if you have any apples left over, chop three pieces. Otherwise, use a soft apple and cut it into small pieces. Heat the duck fat in a small saucepan, add the garlic, thyme, and apples. Stir in the duck meat and braise for a few minutes over medium heat. The pieces shouldn’t become too hard. Pour the fat into small preserving jars or into a terrine. The meat should be covered with the fat. Garnish with a small bay leaf and a juniper berry on top. The rillettes will keep for two to three weeks in the refrigerator. Enjoy as a spread on fresh farmhouse bread with a little salt.