Duck rillettes with beer

  • Preparation 50 min
  • Refrigeration 2 h
  • Cooking 15 min
  • Servings 2 cups
  • Freezing Absolutely

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Ingredients

  • 1 tbsp olive oil
  • 3 tablespoons rendered duck fat
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 confit duck legs (total 560g), deboned and shredded
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh rosemary leaves finely chopped
  • 1/2 cup white wine
  • 1/2 cup Raftman beer by Unibroue
  • 1/2 teaspoon dried parsley
  • Salt and ground pepper

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Preparation

  • In a pan at medium heat, add the olive oil and 1 tablespoon of the duck fat. Cook onion and garlic for 3-4 minutes, until soft, while stirring often.
  • Add the duck and the rest of the duck fat, maple syrup, rosemary, wine, beer and parsley. Season with salt and pepper then mix well.
  • Continue cooking for 10 minutes or until all liquid has evaporated. Stir often.
  • Remove from heat and let cool down for 15 minutes. Spread into jars and place in fridge for at least 2 hours. Serve with a fresh bread baguette!