Duck rillettes with brioche toasts

Cooking Meat Duck rillettes with brioche toasts

This pork and duck French spread which is similar to a pate, is perfect spread on toast for a gourmet starter.

Lables: Fish free Lactose free Peanut free Shellfish free Tree nut free
  1. Preheat the oven to 140°C.
  2. Place pork into a baking dish with duck legs, wine, stock, herbs, spices and garlic, then cover and bake for 4 hours. Strain the meat, reserving the fatty cooking liquid. Shred meat using forks, or place mixture in a food processor and pulse, but don't overwork as the mixture needs to be coarse. While still warm, season, then place in six 100ml terrines or dishes, patting down well.
  3. Allow the reserved cooking fat to cool, refrigerate for 20-30 minutes to partly solidify, then pour over the duck rillettes. Cover and refrigerate for a couple of days to allow the flavours to develop. Sprinkle with freshly ground black pepper then serve with brioche toasts, and cornichons if desired.

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500g pork belly, rind removed, cut into small pieces
3 duck legs*
100ml dry white wine
200ml Massel chicken style liquid stock
3 sprigs of thyme
3 bay leaves
1/4 tsp ground nutmeg
1/4 tsp ground allspice
2 garlic cloves, crushed
2 small brioche, sliced, toasted, or other toasts
Cornichons*, to serve

Adv

Autors
Preparation time
48:20
Cooking time
4:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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