Rillettes of Duck
This is the first contribution to a new series about the Regional cuisines of the world that we start with Azlin Bloor from LinsFood. In it we will introduce you to regional recipes that we brought home from our travels. Azlin is a cook and will show you in her videos how to cook these dishes. We start with a recipe for a dish I've been dreaming of for years: Rillettes de Canard or "Potted Duck" as it is called in English. I ate this for the first time many years ago in a hotel in Quebec City. It was served there every morning for breakfast. This delicious duck dish sweetened my Québec stays every morning.
Rillettes is actually a French specialty. In the capital of the French-Canadian province Quebec, they are served quite often. People often cook traditional French recipes in this region. This dish was easy to prepare for the first French settlers in the country. Poultry abounds in the province's lakes. The French settlers used ducks and geese as ingredients for their main meals. One of the earliest colonists, Samuel de Champlain, kept his companions happy with good food. His Order de Bon Temps was a kind of culinary men's club, in which every member had to cook a feast with the game he had shot. Champlain made sure, that his men survived the first winter in Canada. With good food and in high spirits. Rillettes de Canard certainly played a role in this.
Where did the recipe come from?
This meat paste was originally made in France. The type of meat can vary. They come with pork, goose or duck. Even rabbit meat is used for this. The canned meat dish is now also known in England. Even in Germany there is a regional specialty that reminds of it. In the Harz, lard is prepared with more herbs and spices than in France. There it is known as “Pottsuse”.
The meat is cooked in its own fat at a low level until it breaks down easily. This can take three to four hours. Then the meat is chopped up. It gets its flavor from herbs, alcohol as desired and the meat's own fat, which ensures the durability of the dish. Place the meat paste in a glass or container and cover it generously with the boiled fat. This will make it last longer.
The dish can also be prepared with fish. I haven't tried that yet.
How do you eat rillettes?
The canned meat stays chilled in the refrigerator for up to a week. With us it rarely lasts that long. I like to do it for starters on special occasions. This year we are serving rillettes on Christmas Eve. It tastes best on a simple baguette. The taste of the meat should play the main role. Then its taste comes into its own.
Here I introduce you to a recipe from Azlin Bloor from LinsFood, that is easy to cook. The video is from Lin's YouTube channel, which I can highly recommend to anyone interested in the world's cuisines. It shows how to cook the dish.
Ingredients for one serving
Two duck legs
Two heaping tablespoons of duck fat
250 ml dry white wine (optional)
Three cloves of garlic
Three sprigs of thyme
Two sprigs of rosemary
A teaspoon of black peppercorns
A teaspoon of salt
For the marinade:
Two cloves of garlic
A sprig of rosemary
Two sprigs of fresh thyme
A heaping tablespoon of salt
A tablespoon of calvados
For crushing and potting:
Two tablespoons of calvados or brandy (optional)
A teaspoon of salt
Freshly ground black pepper
Videos are subject to copyright
Preparation of duck rillettes
Marinate the duck legs overnight
Crush garlic, thyme, rosemary and salt in a mortar until a coarse paste forms. Stir in the calvados.
Rub the paste over the duck legs and into all folds and under the skin where possible.
Put them in a container, cover with cling film and put in the fridge overnight.
Cooking the duck legs
Wash the duck legs well and dry them.
Heat the duck fat in a flat pan over medium heat.
Fry the duck legs on both sides, about two minutes each.
Add the white wine. The duck fat will splash, so be careful! Then add enough water, until the duck legs are completely covered with liquid. The skin side must face upwards.
Add garlic, thyme, rosemary, peppercorns and salt and bring to a boil.
Then turn the heat back on and let the meat simmer for three to four hours. In the end, the meat must be very fine and easily detached from the bone.
When it's done, take the meat off the heat and let it cool covered.
Chopping and potting
When the meat is cool enough, separate it from the bones. Remove the skin, tendons and ligaments.
Put the meat in a bowl and chop it with two forks. Add cooking liquid and fat, that provide the taste. Add the calvados and plenty of salt and pepper.
Then you fill the meat in glasses. Skim the fat off the cooking liquid and spread it over the meat, so that it is completely covered.
Seal the jars with aluminum foil or a screw cap and refrigerate them for at least 24 hours to a week before you eat the duck rillettes.
In Lin's video you can see how easy it is to prepare.
We wish you good appetite.
Source: own research and recipe and video by Azlin Bloor from LinsFood
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos © Copyright Monika Fuchs, TravelWorldOnline and Azlin Bloor
Video © Copyright Azlin Bloor, LinsFood
Monika Fuchs and Petar Fuchs are the publishers of the Trips to Savor and Slow Travel Blog TravelWorldOnline Traveler , They have been publishing this blog since 2005. TravelWorldOnline is online since 2001.
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Monika Fuchs has been working in tourism since 1990. For 17 she was a tour guide on four continents and accompanied high-class trips. She has been a writer and photographer for TravelWorldOnline since 2001 and is a freelance journalist for DIE ZEIT online and travel magazines such as 360 ° Medien, TRIVAGO, etc. In addition, she writes travel guides about destinations and pleasure destinations all over the world. Petar Fuchs produced the videos on this blog as well YouTube.
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