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Duck Rillette
Prep Time: 15 Minutes
Ready In: 2 Hours
Serves: 4-6
Ingredients:
- 1 pack Pulled King Cole Duck
- ¼ cup chives, chopped
- ½ cup fennel, diced
- 1 orange, zested
- ¼ cup shallot, diced
- 2 tbsp Dijon grainy mustard
- ½ tsp salt, to taste
- ½ tsp pepper, to taste
- 4 tbsp King Cole Duck Fat, slightly tempered, plus 1 tbsp per jar for topping
- 1 baguette, sliced
- orange marmalade
Directions:
- Combine picked duck with chives, fennel, orange, shallot, salt, pepper, Dijon mustard and 4 tbsp of slightly tempered duck fat. This can be done by hand in a bowl or in a mixer with a paddle attachment.
- Add this mixture into a mason jar and fill the jar leaving about a finger-width amount of room at the top.
- Melt remaining duck fat and pour over the top of the rillette-filled jar until the rillettes is covered.
- Place in the fridge and let the duck fat completely solidify again.
- Serve rillette on toasted bread with some marmalade.
Chef Tip: Make sure to temper your duck fat so it’s easier to work with. But don’t let it get too warm or it will be too melted. You want it pliable.
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