Rillettes de canard / Duck Rillettes / Rillettes z kaczki

This is my take on classical French baguette spread - the duck rillettes. Tried in French Bistro in Kraków, Poland never left my mind. So I decided to prepare my version. This is a compilation of several classic recipes from French internet adjusted to sous vide method.

Author

P MP

Prep Time: 01:00

Recipe Time: 24:00

Temperature : 156.2F / 69C

Ingredients

• Duck leg - 10 pcs
• Garlic cloves - 10 pcs
• Bay leaves - 5 pcs
• Fresh thyme - 2 branches per duck leg
• Black pepper - coarse ground
• Sea salt - coarse ground
• Duck dripping - 4 table spoons per leg
• Red onion - chopped

Directions

1. Set your Anova Sous Vide Precision Cooker to 69ºC / 156.2ºF
2. Put seasoned legs into vaccum bags and top up each bag with 4 table spoons of duck dripping Vacuum seal the bags.
3. Fill the tank with hot tap water and set your Anova to 69 °C and 24 hours

Finishing Steps

1. Carmelize chopped red onions on the pan using duck dripping
2. Once the time is up, remove the legs from the bags. Discard the skin and separate the meat from the bones. Using the forks pull the meat into shreds. Mix in carmelized onions. Regulate the juiciness of the rillettes with addition of liquid duck dripping.
3. Cool the rillettes and serve on slice of home made wheat bread.
4. For longer storage put rillettes to weck jars, seal and pasteurize.