[HERB-RECIPE] Rillettes De Canard (Compote Of Shredded Duck)

[San Queso]

Rillettes De Canard (Compote Of Shredded Duck) 

       Yield: 4 Servings
 
This recipe makes up to 6 cups  
And should be prepared One week 
in Advance.

Active cooking time and Unattended
Cooking time of 4 to 5 hours 

The duck's breast is not Used as 
it dries Out too much for both
Rillettes and confit.  

Serve With rounds of crusty Bread, 
cornichons, lots of Pepper, and 
a glass of Chilled Sauternes.

It takes 30 to 45 minutes of
1 1/2 Cups duck fat, chilled
 
4 duck legs Maryland, thigh and leg 
(or 6 pigeon legs, or front and back
legs of 2 large hares) thighs, 
carcasse, wings etc of rest of duck 
(not breast) 

340g pork shoulder, cut into 2cm cubes

salt and freshly ground pepper

3/4 cup unsalted chicken stock

3/4 cup dry while wine

  1 bay leaf, crushed

  1 tsp fresh thyme leaves

  1 large clove garlic, halved

  2 eschalots, peeled

1/2 tsp quatre epices (recipe follows 
        or can be bought commercially) 
  
  2 tablespoons Armagnac or brandy
  
  
Moisten the bottom of a very heavy cast 
iron pot with a little of the duck fat; 
place the duck legs (thigh and drumstick) 
on the bottom and cover with pork cubes.  

Chop the carcase, wings and back and add 
to the pot, seasoning with 1 teaspoon each
of salt and pepper. 

Add the stock, wine, herbs, garlic, eschalots 
and quatre spices. 

Cook at barely a simmer, uncovered, until the 
meat falls off the bone, (4 to 5 hours). 

Stir from time to time to prevent sticking.  

The liquid in the pan will evaporate.

Strain the pork and duck through a colander set 
over a deep bowl and let cool until you can handle 
it easily.
  
Pick out all the bones and gristle, leaving aside 
the moist pieces of meat and reserving the garlic
and eschalot.  

Set aside half a cup of the fat that comes from 
the cooking.  

Using a fork, shred the meat by hand (do not use 
food processor or the meat will break up and become 
a paste) and add 1 1/2 cups of chilled duck fat, 
the cooked garlic and eschalots, and brandy.  

Taste  for seasoning, adding more salt, plenty of 
pepper, thyme and quatre spices to taste.  

It should be quite peppery. 

Spoon the rillettes into clean stoneware dishes, 
leaving about 1 cm at the top. 

Seal with the reserved fat from the cooking.
  
Chill and keep refrigerated for a few days for 
the flavours to develop.


source:  Maggie's Farm by Maggie Beer, 
         published by Allen & Unwin.
  



~~~~  Quatre Epices 

This mixture is used for pates, rillettes 
and terrines.

Although  meant to be made of four spices, 
it can be modified to suit personal taste.  

Spices are much better freshly roasted and 
used than stored for a long period.  

(Makes 1 tablespoon)

 10    cloves
  1    tablespoon white peppercorns
  1    cinnamon stick
2/3    teaspoon ground ginger 
3/4    teaspoon freshly grated nutmeg
  
Grind all the ingredients in a spice mill until powdery.  


source:  Maggie's Farm by Maggie Beer, 
         published by Allen & Unwin.


  Source: Vogue May'94




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