Rillettes (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
Ingredients:
2 cups shredded meat from duck confit |
2 tablespoons minced shallots |
1 tablespoon chopped parsley, plus extra, for garnish |
1 tablespoon chopped thyme |
1 ounce brandy |
up to 1 cup duck fat, melted and slightly cooled |
salt and black pepper |
1 tablespoon butter (optional) |
toast points, for serving |
Directions:
1. In a bowl of an electric mixer with a paddle combine duck meat, shallots, parsley, thyme and brandy; cream together for 2 minutes. In a slow steady stream, with motor running, pour in duck fat - it will add a wonderful flavor and a nice creaminess to the dish; adjust seasonings to taste. For extra richness, add butter. Store in an airtight container. Serve with toast points, garnished with parsley.
|
|