AT A GLANCE
"Rillettes are usually as simple as piling shredded duck confit into pots and refrigerating them," says Curtis Stone. "Here the meat is left in larger pieces and pressed into a terrine for a striking presentation. I serve a slice with this tangy piccalilli to cut through the richness. The piccalilli also packs a pow served with ham, bacon and eggs, a ploughman's lunch or a sharp cheese. It's quick and simple to make, which is good because bought piccalilli just doesn't cut it. Both the piccalilli and terrine are something a bit different to take to a party or picnic as they transport easily." Begin this recipe two days ahead to brine the duck and the vegetables for the piccalilli.
|01||For piccalilli, combine cauliflower, green beans, radishes, capsicum, cucumber and salt in a bowland toss to combine. Transfer to a colander, place in a large bowl and refrigerate for a day to brine. Rinse vegetables, drain and set aside. Combine cornflour and spices in a small bowl and whisk in 60ml vinegar to form a smooth slurry. Bring sugar and remaining vinegar to the boil in a large saucepan, whisking to dissolve sugar. Whisk in slurry and simmer, whisking continuously, until thickened (2-3 minutes). Stir for about 3 minutes, or until mixture no longer tastes floury. Stir in reserved vegetables and bring back to heat. Cool slightly, pack into sterilised jars, cool and refrigerate for up to a month.|
|02||For duck brine, combine ingredients and 500ml water in a saucepan and bring to the boil, whisking to dissolve salt and sugar. Remove from heat, add 1.5 litres cold water and cool to room temperature. Place duck in a large container, pour brine over, cover and refrigerate for a day. Drain, rinse duck and pat dry with paper towels.|
|03||Preheat oven to 150C. Place duck fat in a large, deep flameproof roasting pan wide enough to fit duck legs in a single layer and melt over medium heat. Add duck (it should be submerged), cover tightly with 2 sheets of foil, transfer to oven and cook until meat is very tender and pulls easily from bones (3-3½ hours). Remove duck from fat (duck fat can be cooled and reused 2 or 3 times, but can get salty after repeated use), cool slightly then discard skin from duck legs and pull meat from bones, leaving meat in large pieces. Place in a large bowl, add vinegar, green peppercorns, sage and 60ml duck fat, season to taste and gently toss to combine.|
|04||Line an 8cm-deep, 9cm x 15cm (1-litre) terrine with plastic wrap, leaving overhang, add duck mixture, packing it into an even layer to remove any air pockets, and fold plastic wrap over to cover. Poke holes with a skewer through plastic wrap to prevent air bubbles in terrine. Cut a piece of cardboard to fit and place on top, weight with food cans and refrigerate overnight to set. Rillettes will keep for up to a week.|
|05||Unmould terrine and cut into 1cm-thick slices. Stand at room temperature for 10 minutes. Serve with crostini and piccalilli garnished with chervil.|
2015 ANTICA TERRA ANGELICALL PINOT NOIR ROSÉ, OREGON – A ROSÉ THAT CAN HOLD UP TO THE RICHNESS OF THE RILLETTES WHILE HAVING ENOUGH SOFT FRUIT TO PLAY TO THE COMPLEXITY OF THE PICCALILLI. , suggested by FAHARA ZAMORANO