Duck Rillettes
Transfer to a serving dish, set aside.
Recipe Summary Duck Rillettes
Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.Ingredients | Vegan Crispy Duck Pancakes1 ½ tablespoons kosher salt2 teaspoons ground black pepper, or more to taste2 teaspoons dried thyme12 cloves garlic6 (1/4 inch thick) slices fresh ginger1 orange, zest cut into thin strips1 bunch fresh thyme, plus more for garnish3 bay leaves1 whole duck2 tablespoons unsalted butter, softened1 tablespoon brandy (such as Armagnac)2 teaspoons chopped fresh parsley1 teaspoon chopped fresh chives½ teaspoon Dijon mustard1 pinch cayenne peppersalt and ground black pepper to taste½ teaspoon grated orange zestDirectionsPreheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.Pick meat from bones and place in a bowl.Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.Info | Vegan Crispy Duck Pancakesprep: 1 min cook: 5 mins additional: 1 day total: 1 day Servings: 3 Yield: 3 cups duck rillettes
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