Duck Rillettes With Cherry Confit And Summer Herb Salad – a delicious recipe with legs, belly pork, garlic, Thyme, bay leaves, cherries. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Heat the oven to 160C. Put all the ingredients for the rillettes into a large heavy casserole and add 300ml water, 2tsp salt and lots of pepper. Bring to boil then cover and simmer 2 and half hours. Leave to cool enough to handle and put the meat on a plate and strain the cooking juices. Remove the skin and rind from the meat and discard. Using forks, shred the meat and then pack into a terrine and press lightly. Top with a few sprigs of thyme and then pour in the cooking juices. Chill.
2
Put the cherries in a pan with the sugar, vinegar and anise. Heat until the sugar dissolves then simmer 5 mins. Rove the cherries and boil the syrup. Take out the star anise, pour the syrup over the cherries and cool.
3
Serve with the salad and cherry confit and some baguette toasts.
347
kcal
Calories
14
g
Fat
24
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 3 duck legs, 400g belly pork sliced, 2 garlic cloves, 1tsp quatre epices (4 Spices), and more.
Yes, Duck Rillettes With Cherry Confit And Summer Herb Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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