~ Menu ~
Rillettes
of Duck with Smoked Black Pepper & Cognac
Plum & Balsamic Chutney
Nubbly
Bread
Glass
of Red
Pear
& Ginger Sorbet
I have done myself proud with
leftovers today.
With the scraps of a most delicious roast
duck I made me some rillettes, comme ça:
Easy Peasy Duck Rillettes
approx
60g cooked duck meat
approx
60g duck fat
½
tbsp brandy
salt
and pepper (I used smoked black pepper)
a
smidge of garlic
maybe a little finely
grated orange zest – up to you!
~
Cook the duck meat in the fat very, very gently for quite a long while,
45-60 minutes plus, till meltingly tender.
~
Shred the meat into the fat.
~
Add the cognac, taste and season.
~
Put the whole lot in a little dish, pushing the meat under the surface
of the fat.
~
Chill till needed.
Supposedly this keeps very well as the fat
seals the dish and also, apparently, it is better after a couple of days wait
as this helps the flavours meld. I have
tested neither of these suppositions.
We have had a tin of pears hanging about
the place for a while so today I thought I ought to deal with it so made …
Pear & Ginger Sorbet
~
Strain the pears (drink the juice with some fizzy water).
~
Coarsely chop the pears and partially freeze. Actually I wholly froze and had to partially
defrost!
~
Run through the food processor with a spoonful of syrup from the Stem
Ginger jar till smooth.
~ Freeze (again).
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| Nice Pinnable image don't you think? |
For loads more Creative Ways to Use Up Leftovers follow my Pinterest board ...
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