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.
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- 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
Apple Coriander Relish
- 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
1. 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.
2. 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.
3. In a small pan lightly coated with the duck fat, sauté the shallot until it is lightly browned.
4. 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.
5. 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