Rillettes de canard au poivre vert

1 servings

Ingredients

Quantity Ingredient
A; (4 1/2- to 5-pound)
; duck, quartered
½ pounds Fatback; cut into 1-inch
; cubes
1½ cup Dry white wine
2 tablespoons Grated peeled fresh gingerroot
1 tablespoon Coarse salt
1 teaspoon Minced garlic
A; (1 3/4-ounce) can
; green peppercorns
; packed in water,
; drainedand crushed
Toast points as an accompaniment if
; desired

Directions

In a heavy ovenproof kettle combine the duck, the fatback, the wine, the gingerroot, the salt, and the garlic, bring the wine to a boil, stirring, and braise the duck, covered, in a preheated 300F. oven for 4 hours.

Drain the mixture in a colander set over a bowl and reserve the cooking liquid. Remove and discard the duck skin and bones, transfer the meat and fatback to a large plate, about 1 cup at a time, and shred them with forks, transferring the mixture as it is shredded to a bowl. Stir in the peppercorns and salt and black pepper to taste and transfer the mixture to crocks. Pour enough of the reserved liquid into each crock to cover the mixture by ¼ inch and let the rillettes cool. The rillettes keep, covered and chilled, for 6 weeks. Serve the rillettes with the toast points.

Makes about 4 cups.

Gourmet December 1991

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