One of the most astonishing culinary magic tricks ever is the creation of duck rillettes. Even though the spread primarily consists of very lean duck flesh, when it has been emulsified with a small amount of butter, duck fat, and duck gelatin, you’ll think it has the fat content of the greatest foie gras torchon. I also miss torchon de foie gras.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 2 quarts |
Ingredients
- 6 tea bags
- 2 quarts boiling water
- 1 ½ teaspoons loosely packed saffron threads
- 1 (16 ounce) package brown sugar
- ⅔ cup lemon juice
- 1 tablespoon rum flavored extract
- 2 teaspoons cayenne pepper
- 2 ½ teaspoons ground dried ginger
- 1 ½ teaspoons ground cloves
- 2 ½ teaspoons ground coriander
- 2 tablespoons salt
- 1 bunch fresh tarragon, chopped
Instructions
- Steep the tea in the hot water for 5 minutes. Remove and discard the tea bags, then whisk in the saffron, sugar, lemon juice, rum extract, cayenne pepper, ginger, clove, coriander, salt, and tarragon until the sugar has dissolved. Cool to room temperature before using. Refrigerate any marinade that will not be used immediately.
- To use, marinate meats such as chicken or pork in the refrigerator overnight.
Reviews
Interesting for sure. I used it for pork and liked it but I didn’t love it. It has a unique flavor for sure. I think I would like it better for wild game. I plan on trying this again on either wild duck or venison and will post an update when I do.
Interesting flavor, but not great.
I used this on wild duck and found it to be fabulous. Thanks for the recipe. We will be posting pictures on our website.