Tuesday, February 24, 2015

How to Make Duck Rillette. Recipe from Cafe Pinot's Art of Charcuterie Class

Patina's Cafe Pinot is holding a monthly Art of Charcuterie class with Chef Joe Vasiloff. Each month's class is different, and last month we learned how to make duck breast prosciutto and duck rillette. Here's the recipe for the duck rillette!

4 duck legs to make confit
1 cup green salt:

Ingredients for green salt (makes approximately 2 cups)
1 ½ cups kosher salt
1 cup picked parsley (packed)
¼ cup picked thyme leaves
3 fresh bay leaf
1 tablespoon coarsely ground black pepper
3 cloves of garlic (sliced)

Combine all ingredients in a food processor and pulse to a super fine consistency, so it resembles the texture of white sand.
Art of Charcuterie
4 cups duck fat for confit 3/4-1 cup duck fat for rillette Freshly ground pepper MATERIALS
1 medium size glass dish, such as Pyrex for curing duck legs 1 high-sided saucepan for melting duck fat for confit 1 high-sided, oven-proof baking pan or dish 1 boning knife 1 pair of scissors (optional)

Step 1: Trim the duck legs of any excess fat that that extends beyond the flesh. Optional and as learned in class: around the base of the shank, cut around the shank, through the skin and tendons until you reach the bone.

Step 2: Sprinkle and even, opaque layer of green salt in the bottom of a dish or plastic container large enough to hold the duck legs in a single layer. Arrange the duck, skin-side up, over the salt mixture. Sprinkle one more layer of green salt over the top of the duck legs. Place in the refrigerator and let cure one day.
Art of Charcuterie
NEXT DAY Step 3: Preheat the oven to 225°F. Melt the (4) cups of duck fat in a high-sided saucepan.
Art of Charcuterie
Step 4: Remove duck legs from the refrigerator and rinse off green salt with water. Pat legs dry and arrange snugly in the high-sided saucepan or baking dish. Pour the melted fat over the legs. The legs should be completely covered by fat. This is your uncooked duck confit.
Step 5: Place in the oven and cook slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone. This will take approximately 3 1/2 hours. Step 6: Remove from the oven. Let the duck confit cool to a temperature you can easily handle. Note: If you are not using the duck confit soon, you can store in the refrigerator for up to 4 weeks.
Step 1: Take the duck confit and pull off meat in chunks, discarding the skin and bones.
Step 2: Place the chunks of meat in a food processor and drizzling in (1) tablespoon of duck fat at a time, pulse the machine; again, drizzling slowly as you go until you reach your desired consistency. The desired consistency is chunky and similar to a deviled ham spread.
Step 3: Season the rillette with plenty of freshly ground pepper to taste. Serve with toasted country bread. Alternatively, spoon the rillette into ramekins, packing in tightly, and top with a layer of duck fat, store in the refrigerator. This will keep for 3-4 weeks.


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