duck rillettes

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Servs: 36   Prep:

1
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  • add   2 garlic cloves, halved
  • add   2 tablespoons Armagnac or Cognac
  • add   1 3/4 teaspoons kosher salt
  • add   2 cups plus 2 tablespoons water
  • add   1 (5- to 5 1/2-lb) Pekin duck (sometimes called Long Island duck), including neck
  • add   1 1/2 teaspoons unflavored gelatin
  • add   2 carrots, 1 cut into 1/4-inch-thick slices and 1 finely chopped
  • add   1 large bay leaf (not California)
  • add   1/2 teaspoon whole black peppercorns
  • add   3 medium shallots, sliced
  • add   2 tablespoons finely chopped fresh flat-leaf parsleyAccompaniment: 1/3-inch-thick baguette slices, toasted
  • add   4 sprigs fresh thyme

Instructions

  1. Cut breasts from duck and discard skin and all visible fat. Reserve legs and carcass for another use.
  2. Brown duck neck (halved if necessary) in a dry 2- to 3-quart heavy saucepan over moderate heat, turning
  3. once, about 10 minutes total. Transfer to a plate. Pat duck breasts dry and season with salt and pepper, then add to pan and brown over moderate heat, turning once, about 8 minutes total. Transfer to plate with duck neck.
  4. Add Armagnac to pan and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated. Add 2 cups water, shallots, garlic, sliced carrot, thyme, bay leaf, kosher salt, peppercorns, and duck breasts and neck with any juices on plate
  5. and cook at a bare simmer, covered,
  6. 1 hour. Discard neck, then transfer breasts to a plate and cool. Shred duck meat, then chop.
  7. Pour broth through a sieve into a bowl, discarding solids. (If liquid measures less than 2 cups, add water.) Return to cleaned pan and add chopped carrot. Simmer, covered, until carrot is tender, 3 to 5 minutes.
  8. While carrot is cooking, sprinkle gelatin over remaining 2 tablespoons water in a cup and let soften 1 minute.
  9. Stir softened gelatin into hot broth until dissolved, then stir in duck meat, parsley, and salt and pepper to taste. Ladle into crocks (you'll have about
  10. 3 cups total) and chill, covered, until set, 3 to 4 hours. Let stand at room temperature 20 minutes before serving.
  11. Cooks' note:
  12. • Rillettes keep, chilled, 3 days.