Duck Rillettes Tarifi

Malzemeler

• 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

Hazırlanışı

1. * Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil. * 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. * Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture. * Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil. * 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. * Pick meat from bones and place in a bowl. * 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. * 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.

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