r i p e

Duck Rillettes    (printer friendly)
Great spread on crackers or toasts

Duck Rillettes2 legs of duck confit
1/4 cup duck fat
1 or 2 garlic cloves

1. Remove and discard the skin from the duck legs and tear the meat into shreds (also discard any tendons you come across). There should be about 1 to 1 1/2 cups meat.

2. In a saute pan, warm the meat in the duck fat over medium heat for a few minutes, but do not let it brown. When the meat has softened, transfer contents of the pan to a mixing bowl.

3. Pound the garlic to a paste in a mortar with a little salt. Add the garlic and a generous amount of pepper to the mixing bowl.

4. Work the meat into a rough paste with a wooden spoon or a potato masher. You can also use a food processor, but do not over-process or else the meat will become stringy.

5. Taste and correct for seasonings. Wrap tightly and refrigerate overnight--the flavors will meld and the texture will become more like pate.

Rillettes will keep up to a week in the fridge. Remove the rillettes from the refrigerator before serving. Serve on crackers or toasts.

Note: You can make the duck confit, but it's also good with store bought confit. I like the Grimaud Farms brand, which can be found at Whole Foods (or similar stores). The best place to find duck fat (in Seattle) is at University Seafood & Poultry.