I can't believe how much effort that is. I just put the washed and seasoned duck in a tight-fitting stainless steel pot with a lid. In the evening I put this in the oven at 120 degrees C. In the morning I switch off and let the duck cool down. Then I scrupulously remove all bones, joints and vegetables if stuffed. I skim some fat for the mirror. The meat is chopped up a little. Everything together, i.e. meat, residual fat and sauce, now goes into the bowl of the food processor. Using the K-beater, I stir the mass until it's my preferred consistency. Maybe spice it up a bit. Then I fill the "Ri-ett" into jars with screw caps, pour some fat on the mass and close them. Once completely cooled, I put one glass in the fridge and the others in the freezer. So I always have very good rillette on hand. Greetings and bon appetit!
I make pork rillettes & save the fat from that. I have used the pork fat on duck meat for rillettes, but the author is right. It does alter the flavor.
Do you like the recipe? You can find the ingredients in the video description or on my blog: wurstcircle.com/recipes/duck-rillette/
Kann man die Haltbarkeit durch Einwecken verlängern?
I can't believe how much effort that is. I just put the washed and seasoned duck in a tight-fitting stainless steel pot with a lid. In the evening I put this in the oven at 120 degrees C.
In the morning I switch off and let the duck cool down. Then I scrupulously remove all bones, joints and vegetables if stuffed. I skim some fat for the mirror. The meat is chopped up a little. Everything together, i.e. meat, residual fat and sauce, now goes into the bowl of the food processor. Using the K-beater, I stir the mass until it's my preferred consistency. Maybe spice it up a bit. Then I fill the "Ri-ett" into jars with screw caps, pour some fat on the mass and close them. Once completely cooled, I put one glass in the fridge and the others in the freezer. So I always have very good rillette on hand.
Greetings and bon appetit!
Looks great! Could you also add some rendered pork leaf fat, instead of water? That's what I use when I make pork rillette.
Yes you could however in my experience pork lard will alter the taste too much. For pork rillette I also use lard.
@@WurstCircle ok, that makes sense, thanks!
I make pork rillettes & save the fat from that. I have used the pork fat on duck meat for rillettes, but the author is right. It does alter the flavor.
SU- VE it!!