Rillettes of Duck

Name: Rillettes of Duck
Total time: 4 h
Yield: 12 to 14 servings
Cuisine: french
Ingredients: 1 duck, about 5 pounds; 15 ounces barding fat (ask butcher for a layer of pork fat); 1 medium-size onion; 1 medium-size carrot; 6 ounces pork fillet, cut in 4 pieces; 1 garlic clove, unpeeled; 1 medium bouquet garni, containing sage; 1 teaspoon soft green peppercorns; Salt and freshly ground black pepper to taste; 1 3/4 cups dry white wine

By Marian Burros

Total Time: 4 hours, plus 2 days' refrigeration
Rating: 4(9)
Comments: Read comments

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Ingredients

Yield:12 to 14 servings

1duck, about 5 pounds
15ounces barding fat (ask butcher for a layer of pork fat)
1medium-size onion
1medium-size carrot
6ounces pork fillet, cut in 4 pieces
1garlic clove, unpeeled
1medium bouquet garni, containing sage
1teaspoon soft green peppercorns
Salt and freshly ground black pepper to taste
1¾cups dry white wine

Ingredient Substitution Guide

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Preparation

Step 1
Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately ½ cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg.
Step 2
Finely mince barding fat in food processor.
Step 3
Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise.
Step 4
Place barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted.
Step 5
Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture.
Step 6
When lukewarm mix thoroughly with fingers. Taste, and correct seasoning.
Step 7
Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread.