Rillet

Discussion in 'Food & Cooking' started by kylew, Jun 11, 2001.

  1. kylew

    kylew

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    I made duck confit which I wold like to transform into a rillet. The confit marinated in cognac, thyme, peppercorns and salt before simmering in duck fat. The meat is very rich and flavorful. My question is this: Short of blending it with some additional fat in the Cuisinart, what additional seasonings or flavorings would you add?

    Thanks,
    Kyle

    [ June 11, 2001: Message edited by: KyleW ]
     
  2. kokopuffs

    kokopuffs

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    What about garlic, shallots and scallions? What about referring to the Time/Life book entitled PATES, TERRINES AND GALANTINES? It's very informative. :eek:
     
  3. bouland

    bouland

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    Traditionally, rillettes are seasoned with just salt and pepper and maybe a bit of nutmeg. You should be able to bone and shred the duck meat by hand. Combine the meat with just enough duck fat submerge it totally in a terrine or other ceramic container. Refrigerate until solid. Serve with a crusty bread as an amuse-bouche.

    The following book is a good resource for rillette, as well as other French charcuterie recipes: M Cottenceau, J-F Deport, J-P Odeau (translated by A Sterling), The Professional Charcuterie Series, Volume*I. CICEM (Paris) and Van Nostrand Reinhold (New York). 1991.
     
  4. kylew

    kylew

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    I am glad to hear that seasonings are kept to a minimum as the confit tastes great right off the bone. It has been shredded and is under a layer of fat. When the time comes I plan to serve it, on good bread, as a passed hors d'ourve. Thanks for the guidance.
     
  5. pompeyams

    pompeyams

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    use dried apricots and soft green peppercorns
     
  6. pete

    pete Moderator Staff Member

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    I always add a touch of brandy to mine, in addition.
     
  7. mezzaluna

    mezzaluna

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    Don't put it in the Cuisinart! Shred it and chop by hand if the meat fibers are too long, but you'll get a pasty goo with no textural interest if you process it. I've made it before (from pork) and used quatre epices and peppercorns, plus a dash of freshly grated nutmeg. I have some recipes if you'd like, just let me know.
     
  8. kylew

    kylew

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    I like the Quatre Epices idea.

    I used just the legs for the confit. I am going to smoke the breasts and serve it dabbed with plum sauce on the same platter, alternating rillettes with the duck breast.

    I have a feeling this is not going to be my last adventure with confit/rillettes. I would love your recipes! You can email them if you want. My address is in my profile.

    Thanx!

    [ June 19, 2001: Message edited by: KyleW ]
     
  9. kimmie

    kimmie

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    You plan to serve it with your own bread, KyleW?


    :p
     
  10. kylew

    kylew

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    So many projects, so little time Kimmie :)

    My girlfriend and I are catering an Hors D'ouvres party at the end of the month. 60 people 15 different things including the rillettes. She's been doing it for years but it's my first :eek: I'm not sure I will have time to bake the bread, although there is this 36 hour baguette from Cook's Illustrated that would work very nicely :)
     
  11. kimmie

    kimmie

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    Cook's Illustrated!!!

    I'd test it first...

    :eek:
     
  12. kylew

    kylew

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    I have, many times :)

    It's actually very good.