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Receta Rillettes De Canard Au Poivre Vert
by Global Cookbook

Rillettes De Canard Au Poivre Vert
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Ingredientes

  •     a (4 1/2- to 5-lb.) duck, quartered
  • 1/2 lb fatback cut into 1-inch cubes
  • 1 1/2 c. dry white wine
  • 2 Tbsp. grated peeled fresh gingerroot
  • 1 Tbsp. coarse salt
  • 1 tsp chopped garlic
  •     a (1 3/4-oz) can green peppercorns packed in water, drainedand crushed
  •     toast points as an accompaniment if you like

Direcciones

  1. In a heavy ovenproof kettle combine the duck, the fatback, the wine, the gingerroot, the salt, and the garlic, bring the wine to a boil, stirring, and braise the duck, covered, in a preheated 300F. oven for 4 hrs.
  2. Drain the mix in a colander set over a bowl and reserve the cooking liquid. Remove and throw away the duck skin and bones, transfer the meat and fatback to a large plate, about 1 c. at a time, and shred them with forks, transferring the mix as it is shredded to a bowl. Stir in the peppercorns and salt and black pepper to taste and transfer the mix to
  3. crocks. Pour sufficient of the reserved liquid into each crock to cover the mix by 1/4 inch and let the rillettes cold. The rillettes keep, covered and chilled, for 6 weeks. Serve the rillettes with the toast
  4. Makes about 4 c..