Photo: Rillettes Recipe
Ingredients
- 2 cups shredded meat from duck confit
- 2 tablespoons minced shallots
- 1 tablespoon chopped parsley, plus extra, for garnish
- 1 tablespoon chopped thyme
- 1 ounce brandy
- Up to 1 cup duck fat, melted and slightly cooled
- Salt and black pepper
- 1 tablespoon butter (optional)
- Toast points, for serving
Directions
In a bowl of an electric mixer with a paddle combine duck meat, shallots, parsley, thyme and brandy; cream together for 2 minutes. In a slow steady stream, with motor running, pour in duck fat -- it will add a wonderful flavor and a nice creaminess to the dish; adjust seasonings to taste. For extra richness, add butter. Store in an airtight container. Serve with toast points, garnished with parsley
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By marchstar78_5911880
Santa Rosa, CA
on February 05, 2007
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I found this recipe for some leftover duck. We liked it almost as much as the duck breast from the night before! Very nice with a little sparkling wine.
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