Duck Rillette with Smoked Mackerel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 13.2 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 419 mg | (10 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the rillette
- 1 small duck leg (ready for cooking, with layer of fat, 250 g)
- 100 grams Duck fat (or goose fat)
- 100 milliliters dry Red wine
- ½ garlic clove
- 1 small bay leaf
- 2 peppercorns
- ½ tsp freshly chopped thyme
- ½ tsp freshly chopped marjoram
Preparation steps
For the rillette: Rinse the duck breasts, pat dry, remove the layer of fat. Cut the fat into small pieces. Place the fat in a sauce pan and simmer over medium heat for about 20 minutes. Cut the duck meat into small pieces and add to the melted duck fat. Add the wine and about 50 ml (approximately 1/4 cup) of water to the pot. Peel the garlic and chop finely. Add the garlic and the spices to the pot. Cover and simmer over low heat for about 2 hours.
For the garnish: Meanwhile, lightly toast the bread and crumble coarsely in a blender or food processor. Melt the butter in a pan over medium-high heat. Add the bread crumbs and fry until golden brown. Transfer to a plate lined with a paper towel to drain.
Coarsely chop the smoked mackerel. Rinse the lemon in hot water, pat dry, finely grate the zest, and then juice. Rinse the parsley, shake dry, and coarsely chop the leaves. In a bowl, whisk together the lemon juice and the oil. Add the parsley and lemon zest and stir to combine. Lightly season with salt and pepper.
Remove the bay leaf and peppercorns from the duck rillette, season the rillette with salt and pepper, and pour into glass jars. Let cool.
Distribute the rillette into serving glasses. Top with mackerel, add a thin layer toasted breadcrumbs, drizzle a little of the parsley and lemon marinade over the mackerel, and cover with another layer the rillette. Pour the remaining vinaigrette on top and serve garnished with trout caviar.
