載入中...
ID: 838daa6b...
A decadently rich and savory French-style meat spread made from slow-roasted duck. Often referred to as 'duck butter,' this rillettes consists of tender shredded meat emulsified with its own flavorful fat and juices, creating a luxurious appetizer perfect for spreading on toasted bread.
等待视频载入...
食谱由 AI 生成，版权归原创作者所有，欢迎订阅原频道支持创作者
Season and stuff the whole duck with aromatics, then wrap tightly in heavy-duty foil. → Slow-roast at 250°F for 5 hours until tender, cool, and refrigerate overnight. → Shred the meat and separate the rendered fat from the gelatinous duck juices. → Mash the meat with cognac, herbs, butter, and the reserved warm fat and juices until creamy. → Pack into a jar, seal with a layer of fat, and let rest in the fridge for a few days.
Season and stuff the whole duck with aromatics, then wrap tightly in heavy-duty foil. → Slow-roast at 250°F for 5 hours until tender, cool, and refrigerate overnight. → Shred the meat and separate the rendered fat from the gelatinous duck juices. → Mash the meat with cognac, herbs, butter, and the reserved warm fat and juices until creamy. → Pack into a jar, seal with a layer of fat, and let rest in the fridge for a few days.
A decadently rich and savory French-style meat spread made from slow-roasted duck. Often referred to as 'duck butter,' this rillettes consists of tender shredded meat emulsified with its own flavorful fat and juices, creating a luxurious appetizer perfect for spreading on toasted bread.
Create a dry seasoning mix by combining kosher salt, dried thyme, and freshly ground black pepper in a small bowl.
Prepare the aromatic mixture by combining whole peeled garlic cloves, sliced ginger, bay leaves, orange peel strips, and a bunch of fresh thyme.
Season the duck inside and out with about two-thirds of the dry salt mixture, then stuff the cavity with the prepared aromatics.
Place the duck in a baking dish lined with two large pieces of heavy-duty foil. Sprinkle the remaining salt mixture over the top and wrap the duck tightly.
Roast the duck in a preheated oven at 250°F (120°C) for about 5 hours, or until the meat easily pulls away from the bone.
Use heavy-duty foil to ensure a tight seal and prevent juices from leaking during the long roast.
Do not overcook the duck until it turns into mush; it should pull off the bone easily but still have some texture.
Refrigerating the roasted duck overnight is crucial for easily separating the meat, fat, and juices.
The rillettes tastes significantly better after aging in the refrigerator for 2-3 days.
Ensure the butter is at room temperature and the fat/stock are warm when mixing to create a proper emulsion.
Serving with Dijon-flavored crostini or radishes provides a nice contrast to the rich fat.
请登录以加入讨论并赚取 XP！
加载评论中...