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Duck rillettes, raisin and caramelized onions, yellow beetroot salad with grainy mustard

Appetizers, Duck

Duck rillettes flavored with caramelized onions and raisins served with a salad of yellow beets with fresh tarragon and crispy croutons.


Recipe for 4 persons

For the yellow beetroot salad

300 Gr
Yellow beet
60 Ml
Olive oil
30 Ml
White balsamic vinegar
4 Sprig(s)

For the duck rillettes

1 Unit(s)
Red onion
150 Ml
Duck fat
2 Sprig(s)
2 Unit(s)
Confit duck leg
30 Ml

For the croutons

0.50 Unit(s)
  • Olive oil
  • Salt and pepper

Preparation time: 30.00 min

Preheat your four at 400.00 °F

  • General preparation
    Cook beets in a large volume of water with vinegar until they are tender (about 1 hour). Peel and cut into small dice.Take out the duck confit legs flesh from the bones with your fingers. Chop the red onion. Chop the tarragon and fresh thyme leaves.
  • 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 until crisp.
  • Duck rillettes preparation
    In nonstick skillet, use a spoon of duck fat to brown the red onion over medium heat until well caramelized. This can take up to 10 minutes. In a saucepan, melt the duck fat and add the chopped thyme.In the bowl of a mixer, place the duck meat, the raisins, the onions and let the sheet turn at slow speed until shredded. Stir in duck fat with thyme. Cool down in the refrigerator, until it s completely cold.For the salad, mix oil, vinegar, terragon with salt and pepper, then you can add the beets and mix all together.
  • For the plating
    In a bowl plate, put a ring in the middle of it, fill it half way with the rillette, put the salad all around it, take the ring off and garnish the top with croutons. You re ready for the degustation.
Rillettes and beets can be prepared several days in advance. However, only season your salad at the last moment to preserve the delicacy of the tarragon.

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