I made duck confit which I wold like to transform into a rillet. The confit marinated in cognac, thyme, peppercorns and salt before simmering in duck fat. The meat is very rich and flavorful. My question is this: Short of blending it with some additional fat in the Cuisinart, what additional seasonings or flavorings would you add?
Traditionally, rillettes are seasoned with just salt and pepper and maybe a bit of nutmeg. You should be able to bone and shred the duck meat by hand. Combine the meat with just enough duck fat submerge it totally in a terrine or other ceramic container. Refrigerate until solid. Serve with a crusty bread as an amuse-bouche.
The following book is a good resource for rillette, as well as other French charcuterie recipes: M Cottenceau, J-F Deport, J-P Odeau (translated by A Sterling), The Professional Charcuterie Series, Volume*I. CICEM (Paris) and Van Nostrand Reinhold (New York). 1991.
I am glad to hear that seasonings are kept to a minimum as the confit tastes great right off the bone. It has been shredded and is under a layer of fat. When the time comes I plan to serve it, on good bread, as a passed hors d'ourve. Thanks for the guidance.
Don't put it in the Cuisinart! Shred it and chop by hand if the meat fibers are too long, but you'll get a pasty goo with no textural interest if you process it. I've made it before (from pork) and used quatre epices and peppercorns, plus a dash of freshly grated nutmeg. I have some recipes if you'd like, just let me know.
I used just the legs for the confit. I am going to smoke the breasts and serve it dabbed with plum sauce on the same platter, alternating rillettes with the duck breast.
I have a feeling this is not going to be my last adventure with confit/rillettes. I would love your recipes! You can email them if you want. My address is in my profile.
My girlfriend and I are catering an Hors D'ouvres party at the end of the month. 60 people 15 different things including the rillettes. She's been doing it for years but it's my first I'm not sure I will have time to bake the bread, although there is this 36 hour baguette from Cook's Illustrated that would work very nicely
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