Reenie's Recipes - the dinner party recipe swap

Duck Rillette with Crostini

Posted by kevink (36)
Category: Appetizers
Subcategory: french


Recipe Details:

For the rillette:
2 pounds of duck confit, excess fat trimmed, skin removed and meat pulled off the bone (the duck confit can be bought from a specialty food store, like Whole Foods)
1/4 cup minced onions
1 tbsp minced parsley
10 garlic cloves
1 tablespoon Cognac
1/2 stick butter, room temperature
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons duck fat, reserved from the duck

For the crostini:
1 baguette, sliced
1/4 cup olive oil
Herbs de Provence

For the rillette:
Combine all of the ingredients, except fat, and pulse in a food processor until well mixed but taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat.

Serve immediately in a terrine or place in an airtight container, drizzle some of the reserved fat over the top, and store in the refrigerator for up to 1 week

For the crostini:
Preheat oven to 375. Place baguette slices on a baking sheet, brushing one side of each slice with olive oil and sprinkled with salt, pepper and herbs. Toast for about 8-10 minutes, or until golden and well toasted.

Serve the rillette with crostini.

Note: Duck rillette is a delicious French specialty. The rillette spreads on crackers or fresh bread and is very tasty. We served this as an appetizer for our Thanksgiving feast and everybody loved it. It's texture is similar to pate but more coarse.

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