Duck rillette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe Duck Confit, recipe | |
| Follows | ||
| ¼ | cup | Minced onions |
| 1 | tablespoon | Minced parsley |
| 10 | Garlic cloves, reserved from | |
| The confit | ||
| 1 | tablespoon | Cognac |
| ½ | Stick (4 tablespoons) | |
| Butter | ||
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Fat, reserved from the |
| Confit | ||
Directions
Combine all of the ingredients, except fat, in the bowl of an electric mixer fitted with a dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Or use a food processor, taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat.
Use immediately or place in an airtight container, drizzle some of the reserved fat over the top, and store in the refrigerator for up to 1 week.
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