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!
INGREDIENTS
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.
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)
DIRECTIONS FOR DUCK CONFIT
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.
