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Duck Rillette with Crostini Recipe

Duck Rillette with Crostini

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Average Rating:

Total Reviews: 3

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  • on April 06, 2013

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    Very good. I made a few changes - and yes, I still have the nerve to review b/c I honestly don't think they impacted negatively on the dish. I did the confit in a SousVide using Keller's recipe (Google it. If you confit using a SousVide be sure to roast a few cloves of garlic separately. I also used shallot instead of onion. Be sure to **let this sit overnight.** The flavor improves immensely. Also I would recommend not adding salt until you have tasted - my duck legs were quite salty from the confit cure and I found additional salt unnecessary. Yummy!

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  • on December 05, 2009

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    I always do in the fall of the year. This is as good as it gets as a starter for a meal of game. Don't put too much out or your guests will never get to the main meal.

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  • on November 28, 2005

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    Also contains recipe for Confit

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