Made from Confit de Canard
Recipe for duck rillette with toasted bread and pickled red onions
A brilliant way to make the most out of your leftovers.
The meat is juicy and tender, and the sharp pickled red onions complement the meat perfectly.
Servings: glas
Duck Rillette with Toasted Bread and Pickled Red Onions
Made from Confit de Canard
Ingredients
- 4 Confit duck leg
- Duck Fat From the confit duck legs
- 5 gram Sweet mustard Or to taste
- Salt
- Pepper
Instructions
Duck Rillette
- Confit your duck legs, see for example our recipe for Confit de canard.
- Pour the duck fat and juices into a bowl and let the duck legs cool.
- Shred the duck leg meat.
- Then place the meat in the bowl with the duck fat and add sweet mustard and mix well.
- Season with salt and pepper to taste.
- Transfer the rillette to an airtight container and press it down.
- Chill the rillette for a couple of hours.
- The rillette is now ready to be served.
Bread
- Use day-old bread if possible, such as from this French bread recipe, slice it and toast it quite hard. It is important that the bread becomes crispy, as the dish requires it.
- Spread butter on the toasted French bread, add a layer of duck rillette, and serve with thin slices of pickled red onions.
Notes
The dish can, for example, be enjoyed as a sandwich when you take a break to adjust your bike gear on a cycling trip with friends.