Duck Rillettes

Name: Duck Rillettes
Ingredients: Spice Rub:; 1 1/2 tablespoons kosher salt; 2 teaspoons ground black pepper, or more to taste; 2 teaspoons dried thyme; Potpourri:; 12 cloves garlic; 6 (1/4 inch thick) slices fresh ginger; 1 orange, zest cut into thin strips; 1 bunch fresh thyme, plus more for garnish; 3 bay leaves; 1 whole duck; 2 tablespoons unsalted butter, softened; 1 tablespoon brandy (such as Armagnac); 2 teaspoons chopped fresh parsley; 1 teaspoon chopped fresh chives; 1/2 teaspoon Dijon mustard; 1 pinch cayenne pepper; salt and ground black pepper to taste; 1/2 teaspoon grated orange zest

19 ingredients

8 steps

Ingredients

Spice Rub:
1 1/2 tablespoons kosher salt
2 teaspoons ground black pepper, or more to taste
2 teaspoons dried thyme
Potpourri:
12 cloves garlic
6 (1/4 inch thick) slices fresh ginger
1 orange, zest cut into thin strips
1 bunch fresh thyme, plus more for garnish
3 bay leaves
1 whole duck
2 tablespoons unsalted butter, softened
1 tablespoon brandy (such as Armagnac)
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
1/2 teaspoon Dijon mustard
1 pinch cayenne pepper
salt and ground black pepper to taste
1/2 teaspoon grated orange zest

Directions

1

Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
2

Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.
3

Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.
4

Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.
5

Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.
6

Pick meat from bones and place in a bowl.
7

Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.
8

Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.