Directions:
- Cut breasts from duck and discard skin and all visible fat. Reserve legs and carcass for another use.
- Brown duck neck (halved if necessary) in a dry 2- to 3-quart heavy saucepan over moderate heat, turning 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.
- 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 and cook at a bare simmer, covered, 1 hour. Discard neck, then transfer breasts to a plate and cool. Shred duck meat, then chop.
- 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.
- While carrot is cooking, sprinkle gelatin over remaining 2 tablespoons water in a cup and let soften 1 minute.
- 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 3 cups total) and chill, covered, until set, 3 to 4 hours. Let stand at room temperature 20 minutes before serving.
- Cooks' note: Rillettes keep, chilled, 3 days.
- Each serving (3 toasts, each with 1 1/3 tablespoons rillettes) about 119 calories and 2 grams fat Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4921.19 Kcal (20604 kJ) | ||
| Calories from fat | 1461.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 162.4g | 250% | |
|---|---|---|---|
| Cholesterol | 2620.02mg | 873% | |
| Sodium | 6693.37mg | 279% | |
| Potassium | 1586.86mg | 34% | |
| Total Carbs | 82.34g | 27% | |
| Sugars | 32.98g | 132% | |
| Dietary Fiber | 14.57g | 58% | |
| Protein | 740.65g | 1481% | |
| Vitamin C | 96.1mg | 160% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 53.8mg | 299% | |
| Calcium | 482.3mg | 48% | |
| Amount Per 100 g | |||
| Calories | 140.5 Kcal (588 kJ) | ||
| Calories from fat | 41.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 250% | |
|---|---|---|---|
| Cholesterol | 74.8mg | 873% | |
| Sodium | 191.1mg | 279% | |
| Potassium | 45.31mg | 34% | |
| Total Carbs | 2.35g | 27% | |
| Sugars | 0.94g | 132% | |
| Dietary Fiber | 0.42g | 58% | |
| Protein | 21.15g | 1481% | |
| Vitamin C | 2.7mg | 160% | |
| Iron | 1.5mg | 299% | |
| Calcium | 13.8mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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