adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Duck rillettes with brioche toasts
0 Likes
Prep Time:
2900 minutes
Cook Time:
240 minutes
Total Time:
3140 minutes
Indulgent French pork and duck spread, ideal for a gourmet toast starter.
Ingredients:
  • 500g pork belly, rind removed, cut into small pieces
  • 3 duck legs*
  • 100ml dry white wine
  • 200ml chicken style liquid stock
  • 3 sprigs of thyme
  • 3 bay leaves
  • 0.63 gm ground nutmeg
  • 1/4 tsp ground allspice
  • 2 garlic cloves, crushed
  • 2 small brioche, sliced, toasted, or other toasts
  • Cornichons*, to serve (optional)
Instructions:
  • Heat up your oven to 140°C.
  • In a baking dish, combine pork, duck legs, wine, stock, herbs, spices, and garlic. Cover and bake for 4 hours. Strain the meat, save the cooking liquid. Shred the meat with forks or pulse in a food processor until coarse. Season while warm, then divide into six 100ml terrines or dishes, pressing down firmly.
  • Chill the reserved cooking fat until it mostly solidifies, then pour over the duck rillettes. Refrigerate for a couple of days to enhance the flavors. Before serving, sprinkle with freshly ground black pepper and enjoy with brioche toasts and optional cornichons.

Similar Recipes