Citrus-Infused Duck Rillette
Experience a luxurious twist on a classic French spread with this Orange Duck Rillette. The rich, savory flavors of duck are perfectly melded with the bright zest of fresh oranges, creating an incredibly smooth and aromatic dish. Perfect for elegant gatherings or a cozy night in, this rillette pairs exquisitely with crusty bread and a crisp salad, making each bite a delectable experience.
ingredients
- 2 lbs duck legs, skin-on
- 1 orange, zest and juice
- ½ cup duck fat (or olive oil)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup cognac or brandy (optional)
- Fresh chives, for garnish
steps
- 1.
Preheat the oven to 300°F (150°C).
- 2.
In a Dutch oven, heat the duck fat over medium heat. Add the onion and garlic, sautéing until translucent.
- 3.
Season the duck legs with salt and black pepper. Add the duck legs to the pot, browning on all sides for about 5 minutes.
- 4.
Pour the orange juice and add the zest, thyme, nutmeg, and peppercorns to the pot. If using, add the cognac/brandy.
- 5.
Cover and transfer to the oven. Cook for 2 to 2.5 hours until the duck is tender and easily falls off the bone.
- 6.
Remove the pot from the oven and allow to cool slightly. Shred the duck meat, discarding skin and bones.
- 7.
Mix the shredded duck with the cooking fat and juices until you reach a smooth consistency. Adjust seasoning if needed.
- 8.
Transfer the rillette to jars or a serving dish, pressing down to eliminate air pockets. Refrigerate for at least 4 hours or overnight for flavors to meld.
- 9.
Serve chilled or at room temperature, garnished with fresh chives and accompanied by crusty bread.
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