John Myers
Meat: Duck Rillette
The perfect meat: duck rillette recipe with a picture and simple step-by-step instructions.
- 600 g Duck breast
- 250 g Duck fat
- 100 g Onion
- 0,25 tsp Thyme, rubbed
- 1 pinch Mugwort, ground
- 1 Bay leaf
- Salt
- Black pepper from the mill
- Peel off the skin of the duck breasts. Set aside for further processing.
- Chop up the existing duck fat and leave it out. (Had cut several fresh ducks, something came together) Pour through a sieve. The cat gets the fried flames.
- Cut the skin as small as possible and roast it. Also pour through a sieve. This is how a lot of lard comes together. Remove skin crinkles for further processing.
- Cut the duck breast into small pieces and place in a saucepan with the spices and lard. If the duck fat is not enough, goose fat can be added.
- Now cover the whole thing and cook over a medium heat for about 2 hours, stirring occasionally.
- In the meantime, chop the onion into small pieces. That works great with a “Zyliss”. Then fry lightly.
- When the meat is really tender, put it in a sieve, then on a plate and mash it with a fork.
- Return the meat with the onions, crumbs and lard to the saucepan. Mix well and season well with salt and pepper.
- Pour into a suitable container, let it cool down, then let it steep in the refrigerator for 2 – 3 days.
- Spread on a strong farmer’s bread or crusty bread and enjoy.
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