Smoked Duck Rillettes

  • 1 cup shredded duck confit meat, including outer fat
  • 1 tbsp white wine
  • 3 tbsp concentrated duck stock (or smoked chicken stock, which I was lucky enough to have on-hand from a smoked chicken lasagna I had made earlier in the holidays)
  • 1/2 tsp Cointreau orange liqueur
  • 1/2 tsp garlic juice (or minced garlic)
  • Pinch of ground bay leaf and ground corriander
  • Dash each of salt and pepper
  1. Shred the duck confit by hand, incorporating both meat and fat
  2. Add in the other ingredients, plus extra wet ingredients (stock or wine, to preference and taste) until the meat is spongy and saturated with liquid
  3. Pack into a 1/2 cup ramekin and pour in warmed duck fat to cover by 1/4 inch
  4. Refrigerate to solidify fat and seal the rillettes in the ramekin
  5. This seal will preserve the rillettes until ready to eat
  6. Put a layer of plastic wrap over top
  7. Keep like this in the fridge for a couple weeks and if you ‘break the fat seal,’ use up within 2 days
  8. Serve on small wedges of toast or baguette

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