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Duck rillette with onions and beer Raftman

Mains

Ingredients

SERVES 2 CUPS

 

Duck rillette

• 1 tbsp olive oil

• 3 tbsp duck fat

• 1 red onion, finely chopped

• 3 garlic cloves, finely chopped

• Meat from 4 confit duck legs (total 560g), pulled and chopped

• 1 tbsp maple syrup

• 1 tbsp fresh rosemary finely chopped

• 1/2 cup white wine

• 1/2 cup of Raftman 

• 1/2 tsp dried parsley

• Salt and ground pepper

A participation of

Samuel Joubert

Chef

Preparation

• In a pan at medium heat, add olive oil and 1 tbsp duck fat. Cook onion and garlic for 3-4 minutes 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 stir well.

• Continue cooking for 10 minutes or until liquid is all evaporated. Stir often.

• Remove from heat and let cool down for 15 minutes. Split in jars and place in fridge for at least 2 hours. Serve with a nice bread baguette! 

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