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Confit duck leg rillettes

By November 10, 2015 , , , , , ,

I've always had a soft spot for confit duck. I do like to vary the recipe sometimes and make rilletes. This recipe is pretty simple and requires time, more than effort, but reaps rewards in the end. It makes a great party snack or dinner party starter.

Big thanks to the guys from BBQuality who kindly provided the duck legs for this recipe.

2 duck legs
200g duck or goose fat (100g for each or if using non sous vide method 500g)
10 sprigs thyme
5 Sprigs rosemary
10 garlic cloves
5 bay leaves
50g Salt

To sous Vide

You need to start this the day before
Take each duck leg and salt them all over, you may not need to use all the salt stated in the recipe, just enough to cover both sides of the duck leg
Place the duck in a bowl in the fridge overnight, salting helps draw the moisture out and helps preserve the leg
Next day
Clean off the excess salt and dry the duck leg
Place the duck leg with the fat, herbs and garlic in a plastic pouch and seal with a vacuum packer
Set your sous vide to 82 Celsius temp and cook for 8 hours
Once cooked, the duck legs can then be allowed to cool and will keep for about a month in the fridge 

Old school method

Melt the duck fat in a casserole dish and add the cleaned duck legs, herbs and garlic to the pan
Place in an oven 130c fan, 140c normal and cook for 3-4 hours.
Take the dish out of the oven and then allow the fat to cool and set
The duck legs can be placed in a sealed jar in the fat in the fridge until you want to use them at a later date and will keep for up to a month

To make the rilletes

2 cloves of garlic (I use the garlic that was with the duck)
2g  fresh rosemary
2g fresh thyme
10g duck fat
Salt and pepper to taste (you may not need the salt, as the legs have been previously salted)
20ml port or cointreau

Remove the duck legs from the pouch and remove the herbs, garlic and excess fat. 
Remove the meat from the bones and place in a food processor with the garlic, duck fat, herbs and port/cointreau and whizz till combined
Check the seasoning and add more salt and pepper if needed

This can be served on crisp bread or crackers

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