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Ingredients
- Â Â a (4 1/2- to 5-lb.) duck, quartered
- 1/2 lb fatback cut into 1-inch cubes
- 1Â 1/2 c. dry white wine
- 2 Tbsp. grated peeled fresh gingerroot
- 1 Tbsp. coarse salt
- 1 tsp chopped garlic
- Â Â a (1 3/4-oz) can green peppercorns packed in water, drainedand crushed
- Â Â toast points as an accompaniment if you like
Directions
- 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 hrs.
- Drain the mix in a colander set over a bowl and reserve the cooking liquid. Remove and throw away the duck skin and bones, transfer the meat and fatback to a large plate, about 1 c. at a time, and shred them with forks, transferring the mix as it is shredded to a bowl. Stir in the peppercorns and salt and black pepper to taste and transfer the mix to
- crocks. Pour sufficient of the reserved liquid into each crock to cover the mix by 1/4 inch and let the rillettes cold. The rillettes keep, covered and chilled, for 6 weeks. Serve the rillettes with the toast
- Makes about 4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 385g | |
| Calories 306 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6996mg | 292% |
| Potassium 408mg | 12% |
| Total Carbs 12.42g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.01g | 2% |
| Protein 0.61g | 1% |
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