Buvette by Jody Williams

Author:Jody Williams [WILLIAMS, JODY / TURSHEN, JULIA]
Language: eng
Format: epub
Tags: Cooking / Entertaining
Publisher: Grand Central Publishing
Published: 2014-04-22T00:00:00+00:00

TURNING DUCK CONFIT INTO DUCK RILLETTES

Break all of the meat and skin off the bones and discard the bones. Very finely (like, extremely finely) chop the meat and the skin. Mash in the garlic and shallots that were softened during the confit, being sure to discard their skins. Add a healthy pinch of Pâté Spice (here) and saturate the meat with warm duck fat. Keep stirring the mixture as it cools so that everything is evenly emulsified. As it cools, the duck fat will solidify and the duck will become wonderfully thick and spreadable. Pack the mixture into small ramekins or into a large crock. Pour a little duck fat over the top to seal the rillettes. Store the rillettes in the refrigerator for up to a couple of weeks. Serve with toasted country bread and some cornichons and olives.

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