Comments on: Duck Rillettes

By: Jim Hohorst

Jim Hohorst — Sat, 11 Oct 2008 00:06:25 +0000

Try goose rillettes as well. I used to pick them up from a little shop on my way home when I lived in London, but can't find them here and make them myself.

By: Ezzie

Ezzie — Fri, 26 Sep 2008 08:41:07 +0000

Sounds great…I recently made my first duck confit and I started with a whole duck (available only in frozen). I used the breasts for proscuito (also first attempt) and we love them both. Now I have to go out and buy another duck for the rillettes. I've made lamb rillettes before and we love them! Your site is great and I love the pics…helps when following one of your recipes. Duck has become one of my favorites, I love the flavor! Thanks!

By: Abdel Halim

Abdel Halim — Thu, 25 Sep 2008 15:37:36 +0000

Ultra-concentrated duckiness, you say?

Count me in. I might eat just that on toast.

By: Blake Royer

Blake Royer — Thu, 25 Sep 2008 09:47:33 +0000

Anthony: Thanks for the heads up! I fixed the spelling.

By: Anthony

Anthony — Thu, 25 Sep 2008 09:18:04 +0000

quote:

" And when I was threw cutting, I did end up with the appropriate anatomical features."

Through. (just sayin')

Love your site!

By: mh330

mh330 — Wed, 24 Sep 2008 08:17:28 +0000

Growing up in eastern europe, we roasted our fair share of duck, which was always a highly anticipated dinner. The leftovers, though, were just as good.

When you take a roasting pan of a half eaten duck sitting in all its pan drippings and put it in the fridge overnight, what you wind up getting is a nice and tender duck sitting in a pool of duck jelly covered in duck fat. Not uncommon for people to grab a slice of good bread and dip into the roasting pan to smear a spoonful of jelly/fat onto the bread, and top it with a few pieces of duck. Viola! Easy rillettes! I always liked this method better, because it allows you to adjust the duck/jelley/fat ratio to your tastes, and i prefer the fat in its solid state (like butter on bread) rather than the somewhat runny fat that rillettes are usually served with. Somehow liquid fat seems much more rich and almost off-putting… like drinking butter.

By: Tony

Tony — Tue, 23 Sep 2008 22:06:40 +0000

wow, I commend you for making your own prosciutto!! Albeit with duck, but better than nothing. I've been contemplating making my own original pork prosciutto, but until I don't settle down and have 12-18 months to dedicate to it, this project will have to wait.
your duck rillettes sounds exquisite!

By: Nellie Gatewood

Nellie Gatewood — Tue, 23 Sep 2008 18:36:11 +0000

I love duck rillettes, but find them almost too rich. Same with confit.

I don't know if I would make them at home, but it sure was an interesting read.

Thanks

By: Blake Royer

Blake Royer — Tue, 23 Sep 2008 08:47:16 +0000

Maggie: Totally worth the effort -- other than the investment of time, this is a pretty easy dish to put together. Just takes a little planning ahead, but there isn't all that much "active" time in the kitchen. Buying duck legs rather than a whole duck is one way to make it less intimidating.

By: maggie

maggie — Tue, 23 Sep 2008 07:28:44 +0000

I'm so impressed. Was it worth the effort? I bet this would be GREAT with a glass of champagne/cava/prosecco…