Serious Eats: Recipes
Cook the Book: Duck Rillettes
Oddly, I'd never had duck rillettes—or any rillettes for that matter—until I moved to Brooklyn. Fortunately, Smith Street, the borough's restaurant row, changed all that. Sample, a tiny, global tapas bar with a killer cocktail list (I love their Tamarind Margarita) and a great happy hour, serves duck rillettes on toast for $6. And the relatively new bar JakeWalk often includes jars of incredibly luscious duck rillette on their menu for $7. Forget over-salted peanuts or stale popcorn—these days my bar snack of choice is much more refined.
It's also much fattier. But according to Jennifer McLagan, author of this week's Cook the Book selection, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, that isn't so bad. In her cookbook, a veritable ode to all things butter and lard, she includes instructions for making Goose, Rabbit, and Spanish-Style Pork Rillettes. Of course, there is also a recipe for classic Duck Rillettes, which I've excerpted for you today.
I recommend serving the rillettes with slices of toasted baguette and a bottle of lightly spiced pinot noir or merlot.
In addition to excerpting a recipe each day this week, we're also giving away five (5) copies of Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Enter to win here.