Rillettes de canard - Potted duck Rillettes

the recipe below

is part of our

"Pâtés & Terrine"
hands-on cooking class.

Please click

the link below for date

and availability

This is a sample of the amazing flavour and presentation abound as classic techniques are showcased in our Pâtés & Terrines 3-hour class. Join us for this new & one of a kind class and learn how to make beautiful yet simple pâtés and terrines by learning to build your own 'En Croute'. Acquire the secret of a potted duck rillette, cognac chicken liver mousse, lobster and scallop terrine 'charlotte'.

Marinating the duck legs (the day before)

2 duck legs
2 cloves garlic
2 sprigs thyme
1 sprig rosemary
1 tbsp coarse salt
1 tbsp  Calvados

1.  Pound the garlic, thyme, rosemary and salt to get a rough paste. Stir in the Calvados.

2.  Rub this all over the duck legs, getting under folds and skin as necessary.

3. Cover with saran wrap and place in the fridge overnight.

Cooking the Duck Legs

2 tbsp duck fat
250 ml white wine or chicken stock
As needed: water
1-2 cloves garlic
2 sprigs thyme
1 sprigs rosemary
1 tsp black peppercorns
1 tsp salt

1.   Rinse the duck legs well and pat dry.

2.   Heat the duck fat in a shallow pan on medium-high heat.

3.   Brown both sides of the duck, about 1-2 minutes each side.

4.   Standing slightly away from the pan, pour in the white wine quickly as the duck fat will sizzle a little then add right away enough water to completely submerge the duck legs. Make sure the skin side is facing up. This will help to keep the meat moist as the liquid reduces.

5.   Add the garlic, thyme, rosemary, peppercorn, and salt, and bring to a quick boil.

6.   Then lower the heat right down, and simmer partially covered for 1-2 hours or until the meat is very soft and retracted from the leg bone.

7.    When done, remove from the heat, and transfer the duck on a rack to cool faster.

8.    Strain and cool the liquid. Refrigerate

For shredding/potting

2 tbsp  Cognac or Calvados
1 tsp   salt
As needed: ground black pepper
4 tbsp duck fat

1.  When the duck legs are cool enough, take all the meat off the bones, lose the skin, and any ligaments and tendons.

2.  Place the meat in a bowl and shred with 2 forks. Keep adding the reserved cooking liquid and the fat to moisten and flavour.

3.   Using a wooden spoon, slowly, incorporate the Cognac. Adjust seasoning as needed.

4.   When done, pot it up into little ramekins.

5.    Cover the top with a thin layer of duck fat and keep in the fridge for at least 24 hours before serving, and up to a week.