| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
|
|
A; (4 1/2- to 5-pound) |
|
|
; duck, quartered |
| 1/2 |
lb |
Fatback; cut into 1-inch |
|
|
; cubes |
| 1 1/2 |
c |
Dry white wine |
| 2 |
tb |
Grated peeled fresh gingerroot |
| 1 |
tb |
Coarse salt |
| 1 |
ts |
Minced garlic |
|
|
A; (1 3/4-ounce) can |
|
|
; green peppercorns |
|
|
; packed in water, |
|
|
; drainedand crushed |
|
|
Toast points as an accompaniment if |
|
|
; desired |
INSTRUCTIONS
In a heavy ovenproof kettle combine the duck, the fatback, the wine, the
gingerroot, the salt, and the garlic, bring the wine to a boil, stirring,
and braise the duck, covered, in a preheated 300F. oven for 4 hours.
Drain the mixture in a colander set over a bowl and reserve the cooking
liquid. Remove and discard the duck skin and bones, transfer the meat and
fatback to a large plate, about 1 cup at a time, and shred them with forks,
transferring the mixture as it is shredded to a bowl. Stir in the
peppercorns and salt and black pepper to taste and transfer the mixture to
crocks. Pour enough of the reserved liquid into each crock to cover the
mixture by 1/4 inch and let the rillettes cool. The rillettes keep, covered
and chilled, for 6 weeks. Serve the rillettes with the toast points.
Makes about 4 cups.
Gourmet December 1991
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