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Duck Rillette with Crostini (Emeril Lagasse) Recipe

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Duck Rillette with Crostini (Emeril Lagasse)
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Ingredients
10
Count
Nutrition
75
Calories
Total time
879
Minutes
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Ingredients:

  • 1 recipe duck confit , recipe follows
  • 1/4 cup minced onions
  • 10 garlic cloves, reserved from the duck confit
  • 1 tbsp cognac
  • 1/2 stick (4 tbsp) butter
  • 1/4 tsp salt
  • 2 tbsp fat reserved from the duck confit
  • 20 homemade crostini , recipe follows

Directions:

  1. Pull duck meat from the bones and shred. Discard skin and bones.
  2. Combine the pulled meat, and all of the remaining ingredients, except for the crostini, in the bowl of an electric mixer fitted with the dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Or use a food processor, taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat.
  3. Serve rillette with crostini.
  4. If not using immediately, spoon rillette into ramekins and cover with reserved fat from the duck confit. Store in an airtight container, in the refrigerator for up to 1 week.
  5. Duck Confit:
  6. 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
  7. 1 tablespoon plus 1/8 teaspoon kosher salt
  8. 1/2 teaspoon freshly ground black pepper
  9. 10 garlic cloves
  10. 4 bay leaves
  11. 4 sprigs fresh thyme
  12. 1 1/2 teaspoon black peppercorns
  13. 1/2 teaspoon table salt
  14. 4 cups olive oil
  15. Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
  16. Preheat the oven to 200 degrees F.
  17. Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
  18. Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
  19. Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to one month.
  20. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.
  21. Homemade Crostini:
  22. 20 slices (2 to 3 inches in diameter) French or Italian bread, about 1/4-inch thick each
  23. Olive oil
  24. Coarse salt
  25. Freshly ground black pepper
  26. Preheat oven to 375 degrees F.
  27. Arrange bread slices on a baking sheet and brush generously with olive oil on both sides. Sprinkle lightly with salt and freshly ground black pepper.
  28. Bake for 2 to 4 minutes, or until golden brown and crisp. (Watch carefully while they are baking to make sure they don't burn.)
  29. Yield: 20 crostini
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 75.02 Kcal (314 kJ)
Calories from fat 27.56 Kcal
% Daily Value*
Total Fat 3.06g 5%
Cholesterol 7.63mg 3%
Sodium 295.68mg 12%
Potassium 108.58mg 2%
Total Carbs 7.23g 2%
Sugars 0.97g 4%
Dietary Fiber 0.9g 4%
Protein 1.25g 3%
Vitamin C 8.6mg 14%
Iron 0.5mg 3%
Calcium 38mg 4%
Amount Per 100 g
Calories 152.57 Kcal (639 kJ)
Calories from fat 56.04 Kcal
% Daily Value*
Total Fat 6.23g 5%
Cholesterol 15.52mg 3%
Sodium 601.28mg 12%
Potassium 220.8mg 2%
Total Carbs 14.71g 2%
Sugars 1.98g 4%
Dietary Fiber 1.83g 4%
Protein 2.54g 3%
Vitamin C 17.4mg 14%
Vitamin A 0.1mg 1%
Iron 1mg 3%
Calcium 77.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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