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Fresh thyme pulled-turkey rillette

Poultry, Vegetables and Fruits, Salted, Gluten free, Brunch

Old fashioned, maximum taste and very lean recipe!


Recipe for 4


250 Gr
100 Gr
Duck fat
5 Unit(s)
Dried apricots
1 Unit(s)
2 Sprig(s)

Vegetable broth

1 Liter(s)
1 Unit(s)
1 Unit(s)
1 Sprig(s)
10 Gr
Coarse salt
1 Leaf(ves)
Bay leaf
2 Sprig(s)
  • Salt and pepper

Preparation time: 30.00 min

  • Mise-en-place

    Basics first! Cut the carrot, celery, the onion and the apricot into small cubes, same goes for the onion and the turkey. No need to go crazy on the cut, as long as they are all roughly the same size. Pick the leaves off the thyme's branches.

  • Broth

    Bring all the ingredients (but the onion and the thyme) together in a stewpot, bring to a boil and then let it go, at low heat for 30mins. Filter it gently. Cook the turkey back in the broth for 45mins for it to be very soft and most importantly, not dry.

  • Rillette

    Slowly melt the duck fat in a pan and add the onion and the thyme. Once the onion is beginning to lightly colour, put the apricot into the mix and let it cook, on medium heat for 2mins.

    In a kitchenaid throw everything in, turkey included until the mix is room temperature and has cooled down. Season and you're done.

Very important to taste in every step! Throughout the entire recipe, yes but especially at the very end before molding the rillette. Taste! Is the mix lacking salt & pepper? is the texture up to your taste etc.

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