- August 2016
- Serves 6-8
- Hands-on time 35 min, oven time 4 hours, plus 12 hours salting
Easier to make than you might think, Allan Pickett’s confit-cooked duck rillettes make a wonderfully rich lunch or sharing starter.
- 50.8g (14.5g saturated)
- 0.1g (0.1g sugars)
- no fibre
Depending on how big your tin/casserole is, you may need extra duck fat. You can re-use it afterwards: pour it into a jug and leave it to separate – the fat will rise to the top, and any juices will sink to the bottom. Gently pour off the fat, put in a clean jar and store in the fridge for more rillettes, confit duck or roast potatoes. It will keep for months, if sealed properly.
It’s better to overcook the meat so it’s falling off the bone, rather than undercooking it.
To speed up the absorption of the duck fat, sit the bowl over ice when mixing the fat into the cooked duck.
Pour some fat over the top of the rillettes to cover and seal. If you do that it will keep in the fridge for up to 10 days.
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