Rillettes are like coarse pâté. The meat, all fragrant with aromatic spices and glistening with creamy duck fat, schmeared on matzo or stuffed into a baked potato just makes my mouth water. This classic hors d’oeuvre is easy to make once you have confit.
Duck Rillettes with Apple Coriander Relish
Servings
6 Servings
Ingredients
- 3 confit duck legs skin pulled off and reserved, meat pulled off and shredded by hand
- 1 tablespoon duck fat
- 1 medium shallot minced
- 1/2 teaspoon freshly squeezed orange juice
- Kosher salt and freshly cracked pepper to taste
- 2 teaspoons duck fat
- 1 medium shallot sliced thinly
- 1 clove garlic minced
- 1 small Granny Smith Apple cut into matchsticks
- 2 tablespoons apple sauce homemade or purchased
- 1/2 teaspoon freshly grated ginger
- Several sprigs of fresh coriander leaves
- Kosher salt and freshly cracked pepper
Instructions
- Toss the duck meat in a bowl with the fat, shallot and orange juice. If the pieces of duck are too big, you can chop them up a bit, but you do want texture for this dish. The fat should just bind the meat together. Adjust seasoning with salt and pepper.
- Place the rillettes in glass jars or ramekins and cover with additional duck fat or serve with the relish. The rillettes can be stored in the refrigerator for up to 5 days.
- Relish:
- In a small pan lightly coated with the duck fat, sauté the shallot until it is lightly browned.
- Add the garlic, apple pieces and apple sauce. Cook the mixture for just a minute or two until the apple has softened slightly and the garlic is fragrant.
- Transfer the mixture to a bowl and add the ginger and coriander leaves.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2013 SUBSCRIBE NOW
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