Rillette of Duck Confit and Foie Gras with Armangac Jelly

Name: Rillette of Duck Confit and Foie Gras with Armangac Jelly
Yield: Makes 8 portions
Ingredients: 275g Picked duck confit, skin and bones removed; 25g Gherkins, chopped; 10g Julienne of flat leaf parsley; 10g Chives, sliced; 25ml Rendered duck fat; 15ml Cognac; 40ml Sauce Perigeux; 10g Fresh horseradish, grated; 25g Cocktail onions, chopped; Salt; 400ml Armangac jelly of pouring consistency; 8 Slices of truffle, cut into julienne; 80g Diced foie gras; 40 Tarragon leaves; 40 Chive tips; Mesculn leaves; 40ml Blackberry and walnut vinaigrette; 40g Walnuts, roughly chopped; 5 pieces Duck gizzard confit, cut into 40 slices; 80g Artichoke, prepared, cooked and sliced; 40g Shallots, sliced; Freshly ground pepper

Preparation info

Makes
8
portions

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Rillette of Duck Confit

275g Picked duck confit, skin and bones removed
25ml Rendered duck fat</

Main course
Gluten-free

Method

Prepare the rillette of duck confit: Shred the duck confit into a large bowl using your fingertips. Melt the duck fat and mix through the shredded duck confit. Add the sliced chives, flat leaf parsley, gherkins, cocktail onions and the horseradish to taste and fold through the duck meat taking care not to overwork the mixture. Add the sauce Perigeux and cognac and season to taste with salt and