Title: Rillettes De Canard (Compote Of Shredded Duck)
Categories: Entree Chef Snack Lunch Blank
Yield: 4 Servings

		This recipe makes up to 6
	c	And should be prepared
		One week in
		Advance
		Active cooking time and
		Unattended
		Cooking time of 4 to 5 hours
		The duck's breast is not
		Used as it dries
		Out too much for both
		Rillettes and confit. Serve
		With rounds of crusty
		Bread, cornichons, lots of
		Pepper, and a glass of
		Chilled Sauternes.
		It takes 30 to 45 minutes of
1 1/2		Cups duck fat, chilled

4 duck legs Maryland, thigh and leg (or 6 pigeon legs, or front and back legs of 2 large hares) thighs, carcase, wings etc of rest of duck (not breast) 340g pork shoulder, cut into 2cm cubes salt and freshly ground pepper 3/4 cup unsalted chicken stock 3/4 cup dry while wine 1 bay leaf, crushed 1 teaspoon fresh thyme leaves 1 large clove garlic, halved 2 eschalots, peeled 1/2 teaspoon quatre epices (recipe follows or can be bought commercially) 2 tablespoons Armagnac or brandy

Moisten the bottom of a very heavy cast iron pot with a little of the duck fat; place the duck legs (thigh and drumstick) on the bottom and cover with pork cubes. Chop the carcase, wings and back and add to the pot, seasoning with 1 teaspoon each of salt and pepper. Add the stock, wine, herbs, garlic, eschalots and quatre spices. Cook at barely a simmer, uncovered, until the meat falls off the bone, (4 to 5 hours). Stir from time to time to prevent sticking. The liquid in the pan will evaporate. Strain the pork and duck through a colander set over a deep bowl and let cool until you can handle it easily.

Pick out all the bones and gristle, leaving aside the moist pieces of meat and reserving the garlic and eschalot. Set aside half a cup of the fat that comes from the cooking. Using a fork, shred the meat by hand (do not use food processor or the meat will break up and become a paste) and add 1.1/2 cups of chilled duck fat, the cooked garlic and eschalots, and brandy. Taste for seasoning, adding more salt, plenty of pepper, thyme and quatre spices to taste. It should be quite peppery. Spoon the rillettes into clean stoneware dishes, leaving about 1 cm at the top. Seal with the reserved fat from the cooking.

Chill and keep refrigerated for a few days for the flavours to develop. (Copyright: Maggie's Farm by Maggie Beer, published by Allen & Unwin.)

Quatre Epices This mixture is used for pates, rillettes and terrines. Although meant to be made of four spices, it can be modified to suit personal taste. Spices are much better freshly roasted and used than stored for a long period. (Makes 1 tablespoon) 10 cloves 1 tablespoon white peppercorns 1 cinnamon stick 2/3 teaspoon ground ginger 3/4 teaspoon freshly grated nutmeg

Grind all the ingredients in a spice mill until powdery. (Copyright: Maggie's Farm by Maggie Beer, published by Allen & Unwin.) Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue May'94

previous

next