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Duck rillettes with fresh thyme and dried apricots

Tapas, Salted

Rillette of confit duck leg with caramelized onions and flavored with fresh thyme and diced dried apricots, served on croutons.

Ingredients

Recipe for 12 tapas

For the duck rillettes

1 Unit(s)
Confit duck leg
0.50 Unit(s)
Red onion
60 Ml
White wine
6 Unit(s)
Dried apricots
2 Sprig(s)
Thyme
60 Ml
Duck fat

For the croûtons

0.50 Unit(s)
Baguette
  • Salt and pepper
Duck rillettes with fresh thyme and dried apricots

Preparation time: 30 min

Preheat your four at 400 °F

  • General preparation

    Remove the duck meat from the bone. Chop the red onion. Dice the apricots. Chop the fresh thyme.

  • Rillettes preparation

    In a nonstick skillet over medium heat, place a little bit of duck fat and caramelize the red onion. Deglaze with white wine, add the chopped thyme and reduce until dry. Place the onions in the bowl of an electric mixer. Add the duck meat, half the apricots and mix while pouring a drizzle of melted duck fat until it binds together. Taste and adjust the seasoning.

  • Croutons preparation

    Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes or until crisp.

  • To serve

    Spread a little bit of rillettes on each crouton and garnish with a few apricot cubes.

You can also prepare the rillettes with a fork if you do not have an electric mixer.

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