Duck Rillette

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Duck Rillette Ingredients

1 Recipe Duck Confit; recipe	1/2 Stick; (4 tablespoons)
1/4 c Minced onions	1/2 ts Freshly ground black pepper
1 tb Minced parsley	1/4 ts White pepper
10 Garlic cloves; reserved from	1/4 ts Salt; (optional)
1 tb Cognac	2 tb Fat; reserved from the

Instructions for Duck Rillette

Combine all of the ingredients, except fat, in the bowl of an electric mixer fitted with a 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. Use immediately or place in an airtight container, drizzle some of the reserved fat over the top, and store in the refrigerator for up to 2 weeks or more. It freezes well if theres any left. Smear on a wonderful baguette and eat along with Cornichons. (Maille brand is best) Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 21, 1998, converted by MM_Buster v2.0l.

Main Ingredient: DuckCuisine: Uncategorized

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