Duck rillette with glazed shallots and chilli dressing

4 servings

Ingredients

Quantity Ingredient
4 Duck Legs
½ litre Duck or Goose Fat; (warmed)
1 small Onion; (chopped)
½ Head Garlic; (cut horizontally)
1 small Leek; (chopped)
1 Stick Cinnamon
1 Orange; (zest)
1 1 inch squar Root Ginger; (peeled and chopped)
1 pinch Mixed or All Spice
12 smalls Shallots
4 Red Chillies; (de-seeded and
; chopped)
30 grams Caster Sugar
150 millilitres Olive Oil
50 millilitres Balsamic Vinegar
Seasoning

Directions

CONFIT

DRESSING

1. To prepare 'confit' - place the duck legs in a baking tray and cover with the duck or goose fat (warmed).

2. Add all the other ingredients and seasoning. Cover with tin foil and bake in a slow oven - Gas Mark 2 / 3 for approximately 2½ hours.

3. Remove legs from oven and extract meat from the bone and blend in a food processor until smooth - using a little of the goose / duck fat to moisten and flavour it.

4. Taste and season and mould onto the centre of the plates using the pastry cutter.

5. Poach the shallots in boiling water with salt and olive oil until tender and then fry in a hot pan with 2oz of butter , a little oil and 2oz of caster sugar until golden and glazed.

6. Serve 3 shallots (if small) on top of each rillette mould.

7. Prepare dressing by blending dressing ingredients together . Taste and season and serve around the rillette.

8. Garnish with sprigs of chervil and serve with toasted or griddled brioche bread.

Converted by MC_Buster.

NOTES : Chef:Steven Saunders

Converted by MM_Buster v2.0l.

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