Low Carb Duck Rillettes. Some time ago I did a recipe for Pulled Pork Butter Rillettes and this is nearly, if not identical. The ingredients are almost the same and so are the instructions. Only the names have been changed “to protect the innocent”. A couple days ago I tweeted out some pictures saying I was fixing a duck because I need more…duck fat for cooking. To buy Duck Fat is about $13.50 for an 8 oz. jar (if the stuff is even in stock) and if I can get 2 cups of fat from one duck…well, you can see the advantages. Literally, two jars of duck fat is more than I paid for the whole duck. Not only do I get the duck skin candy and two meals from one duck, I also have enough fat (two cups) and meat to make this Duck Rillettes with fat left over. What’s not to like? It really makes the 2 duck meals + the fat FREE, and I am all in when it comes to FREE. So I hope you make this often as your meals are FREE. The recipe is only ½ the amounts of the pork rillettes as you will not have 1 lb. of meat left after your duck dinner for two. Take a good look at the picture of my fat in its container and you will readily see why D’artagnan calls it liquid gold.
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- 8 Oz. Duck Meat
- ¾ C Rendered & Melted Duck Fat (Divided)
- ¼ C Chicken Broth
- 5 Crushed Juniper Berries (I Used My Mortar & Pestle To Really Break These Up)
- 1 Bay Leaf
- 1 T Grated Shallot (Or Onion)
- ½ T Brandy
- ½ t Salt (More To Taste)
- ½ t Crushed Thyme (More To Taste)
- ¼ t Crushed Garlic
- ⅛ t Pepper
- ⅛ t Crushed Red Pepper
- Pinch Allspice
- Pinch Coriander
- Chop or put duck in processor, pulse several times & put into mixing bowl. You don’t want mush but you do want to shorten the longer strands. I actually do a coarse chop and then hand pull it. Chopping is easiest and you won't need to clean your processor...one more time after cooking...and this is a good thing but...it will be a bit chunkier which is fine.
- On low heat put ½ C duck fat & then rest of ingredients into small skillet and simmer until the shallots/onions are pasty and it will not take long.
- Remove bay leaf.
- Add to duck meat and mix well.
- Divide and put into 2 ramekins leaving enough room to cover each with additional fat.
- Seal each ramekin with 2 T melted fat.
- Serve at room temperature.
- 4 Servings
- 619 Calories, 55.2g Fat, 14.1g Protein, .5g Carbs, 0g Fiber, .5g Net Carbs
- For my chicken broth I use ¼ C water and 1 t chicken base.
- I know at the end of meal it is difficult to do much more than the dishes but if you pull your left over duck meat while it's warm it will make things easier all the way around.
- Duck fat does not solidify at room temperature so it is best to make sure the rillettes are refrigerator cold, spoon on the final layer of fat, and refrigerate again until ready for service.
- Always bring back to room temperature before eating.