Title: Rillette
Categories: Stuffing Poultry
Yield: 1 Servings

2	lb	Duck confit, picked and
		Bones discarded
1/4	c	Minced onions
1	tb	Minced parsley
2	tb	Chopped garlic
1	tb	Cognac
1/2		Stick of butter
		Salt and black pepper
2	tb	Fat reserved from the
		Confit
1		Deboned 5-lb. domestic duck,
		Carcass removed, skin
		Intact

In an electric mixer, with a dough hook, combine all the ingredients. Beat at medium speed for about 1 minute, or until everything is well mixed. The texture should be like finely chopped meat. Season the entire duck and stuff the chicken into the duck. Stuff the duck with the rillette and set aside.

Yield: 8 servings From: Dave Drum Date: 13 May 97 National Cooking Echo Ä

previous

next