How to make duck rillette at home - Quick, easy, delicious

[@WurstCircle]

Do you like the recipe? You can find the ingredients in the video description or on my blog: wurstcircle.com/recipes/duck-rillette/

[@user-ve5ei2xe8h]

Kann man die Haltbarkeit durch Einwecken verlängern?

[@justyn1230]

Looks great! Could you also add some rendered pork leaf fat, instead of water? That's what I use when I make pork rillette.

[@WurstCircle]

Yes you could however in my experience pork lard will alter the taste too much. For pork rillette I also use lard.

[@justyn1230]

@@WurstCircle ok, that makes sense, thanks!

[@donnadehardt5728]

I make pork rillettes & save the fat from that. I have used the pork fat on duck meat for rillettes, but the author is right. It does alter the flavor.

[@angelika9729]

I can't believe how much effort that is. I just put the washed and seasoned duck in a tight-fitting stainless steel pot with a lid. In the evening I put this in the oven at 120 degrees C. In the morning I switch off and let the duck cool down. Then I scrupulously remove all bones, joints and vegetables if stuffed. I skim some fat for the mirror. The meat is chopped up a little. Everything together, i.e. meat, residual fat and sauce, now goes into the bowl of the food processor. Using the K-beater, I stir the mass until it's my preferred consistency. Maybe spice it up a bit. Then I fill the "Ri-ett" into jars with screw caps, pour some fat on the mass and close them. Once completely cooled, I put one glass in the fridge and the others in the freezer. So I always have very good rillette on hand. Greetings and bon appetit!

[@joesmith7427]

SU- VE it!!