tag:blogger.com,1999:blog-7173052990851751381.post7663047465086593843..comments2024-03-28T15:41:58.971-04:00Comments on Food Wishes Video Recipes: Duck Rillettes – It Only Tastes Like Duck Butter with Extra ButterChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-7173052990851751381.post-9858110775389580762018-01-23T18:54:21.919-05:002018-01-23T18:54:21.919-05:00Just made this and I curious Chef John, what wine ...Just made this and I curious Chef John, what wine should I pair this with?Anonymoushttps://www.blogger.com/profile/05075394716314495720noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18128050563561615342017-10-30T16:33:05.461-04:002017-10-30T16:33:05.461-04:00Made the duck rillettes some while ago. See here: ...Made the duck rillettes some while ago. See here: http://www.kissthecook.ro/2017/03/rillettes-de-rata/ They are great. About keeping them longer: freeze. Or, leave a fat layer on top, seal the jars and keep them in the oven at 150 degrees C for 30 minutes. After this, just let them cool down slow. Mine kept like this 2-3 months. I make large batches of pork rillettes so I keep them like this.Catalina Zaharescuhttps://www.blogger.com/profile/06412318020940495084noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78135235837748995842017-10-28T17:05:46.428-04:002017-10-28T17:05:46.428-04:00I just discovered your videos and now have enjoyed...I just discovered your videos and now have enjoyed many hours of them. I also now have duck rillettes in the fridge and duck stock in the freezer. I even kept some of the duck meat back, fried it up with potatoes and onions and used it for an empanada filling. So happy! Thank youSylviahttps://www.blogger.com/profile/04731922407283034404noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53213573181273058932017-01-31T11:30:00.205-05:002017-01-31T11:30:00.205-05:00This is one of the most AMAZEBALLS things I have e...This is one of the most AMAZEBALLS things I have ever eaten. (As an extreme foodie that's high praise.) I used the potpourri in the stock that I made with the remains. Everything into the stock pot. I did however include the neck fat in the rillette but what little fat was left went into the stock. Chef John, you continue to amaze me. I still am mad at Google for not turning me on to you until last year. I wrote them a nasty gram and now you are at least the first 3 on every food search! PROGRESS!Anonymoushttps://www.blogger.com/profile/17218670975408247336noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6970732158691826372017-01-27T15:18:39.349-05:002017-01-27T15:18:39.349-05:00My duck is roasting as I type. I've made rill...My duck is roasting as I type. I've made rillettes de canard a few times but never added orange and ginger, which sound intriguing. Something I've always seen in commercial rillettes is finely minced shallots (sauteed) and I always added them to mine. I think this time instead of adding the butter directly, I'm going to saute the shallots in butter and dump them in. Shallots are yum. Shallots, duck meat, and duck fat together are ambrosia. Thanks for the recipe, Chef! I'll let you know how it turns out.Matthttps://www.blogger.com/profile/18043160930172754172noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63232677856749572252015-12-29T19:03:09.366-05:002015-12-29T19:03:09.366-05:00Did that for holidays... it was amazing. Thanks Ch...Did that for holidays... it was amazing. Thanks Chef Jhon. Greetings from Poland :)<br />Anonymoushttps://www.blogger.com/profile/15014481437066824173noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85709157519002841272015-12-28T03:00:03.016-05:002015-12-28T03:00:03.016-05:00Had plenty left over after filling two small crock...Had plenty left over after filling two small crocks for gifts. A big spoonful in the pan with over-easy eggs and sourdough toast is both delicious and an impressive breakfast dish for a weekend ski date.Anonymoushttps://www.blogger.com/profile/11900359852868442094noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25807634475548352472015-12-28T02:56:42.654-05:002015-12-28T02:56:42.654-05:00Had plently left over after filling two small croc...Had plently left over after filling two small crocks for gifts. A big spoonful in the pan with over-easy eggs is both delicious and a very impressive breakfast dish for a weekend ski date. Because you cook it all in the duck fat, of course.Anonymoushttps://www.blogger.com/profile/11900359852868442094noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73160898079787001382015-09-26T04:55:49.810-04:002015-09-26T04:55:49.810-04:00I just got back from the Dordogne region of France...I just got back from the Dordogne region of France where duck and duck fat rule! <br /><br />Would a slow cooker be an option for this recipe?Adrianahttps://www.blogger.com/profile/05154704771485913483noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68747724725512529402015-03-17T11:23:02.853-04:002015-03-17T11:23:02.853-04:00I'm assuming that this can also be done with c...I'm assuming that this can also be done with chicken,m nice fatty chicken?Phoghathttps://www.blogger.com/profile/06751644641382799650noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69869102274412945582015-01-24T12:16:11.951-05:002015-01-24T12:16:11.951-05:00Fantastic recipe. What Chef John neglects to tell ...Fantastic recipe. What Chef John neglects to tell you is that while you're waiting for the duck to cool down, your home will smell insanely good, and you must resist the urge to devour the duck and slather your face in the rendered fat and gelatin.Chris K.https://www.blogger.com/profile/12297446657314042486noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60377873935353186202015-01-03T14:48:28.595-05:002015-01-03T14:48:28.595-05:00I just made this and have a ton of gelatin leftove...I just made this and have a ton of gelatin leftover. Any tasty suggestions on what I can do with it?Dazhttps://www.blogger.com/profile/06496700024434293315noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86175185053343467362015-01-01T21:41:08.305-05:002015-01-01T21:41:08.305-05:00Any suggestions on what can be substituted for the...Any suggestions on what can be substituted for the alcohol in this? My household is clean and sober, so alcohols are not an option.Etherhttps://www.blogger.com/profile/01583875566624494086noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71193487690239841142014-12-20T14:43:09.828-05:002014-12-20T14:43:09.828-05:00I believe you get a better texture using my method...I believe you get a better texture using my method, but you're the boss! ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71743353579138322622014-12-20T14:07:12.961-05:002014-12-20T14:07:12.961-05:00Chef John,
What's the purpose of refrigerati...Chef John, <br /><br />What's the purpose of refrigerating the duck after taking it out of the oven? Would it not be easier to take off the meat from the duck when it's at room temp. and then put it in the fridge to let it cool down? Also, this would eliminate having to heat up the duck drippings again. <br /><br /><br />Best,<br /><br />StevenAnonymoushttps://www.blogger.com/profile/05718056520521056533noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76904276438707546012014-12-17T19:42:01.972-05:002014-12-17T19:42:01.972-05:00If you cannot find the duck at a regular market, h...If you cannot find the duck at a regular market, hit an asian market. Ive seen them there. Usually around the holiday season but they always have duck breasts. If you need to subsitute, which i think you would be able to.... upon Chef John's advice, you could make it with the breasts.Anonymoushttps://www.blogger.com/profile/06374600507970636906noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22574085205894811312014-12-14T15:00:33.484-05:002014-12-14T15:00:33.484-05:00- hi chef John here in belgium rilletts are very c...- hi chef John here in belgium rilletts are very commen Fish,duck vealhead,.. <br /><br />But i never made it my self . this recipe inspired me to to try it and make hennepot witch means chicken pot translated <br />So I replace the duck whit chicken the orange whit lemon the cognac whit calvados and kriek geuze(just because I’m Belgian I need to try to put some beer in there somewhere :p).<br />And it turned out great was a little afraid i wasn’t going to have enough gelatin/fat but it was fine.<br />For the rest I followed the recipe feels kind of strange to have to learn the technique from an American since it’s so common in our area but that’s fin ,(I guess :p) thanks for the recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79300086984159318912014-12-09T02:31:17.318-05:002014-12-09T02:31:17.318-05:00Totally made this and it was delicious.
The oran...Totally made this and it was delicious. <br /><br />The orange and brandy aren't optional!<br /><br />Here are some pics:<br />http://pierresfoodiebits.blogspot.com/2014/11/duck-rillettes.htmlpmichaelhttps://www.blogger.com/profile/15920421725337561353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20657733519089804882014-11-22T19:32:49.995-05:002014-11-22T19:32:49.995-05:00Bringing this to a dinner party tonight. Hoping it...Bringing this to a dinner party tonight. Hoping it'll rock!! (and put the cream corn casserole to shame)Anonymoushttps://www.blogger.com/profile/16791730061800173716noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54829350197119281952014-10-24T14:51:56.403-04:002014-10-24T14:51:56.403-04:00Has anyone tried this recipe with Wild duck. The d...Has anyone tried this recipe with Wild duck. The duck shown in the directions has a lot of light (White) meat. Wild duck has zero white meat and a much stronger flavor. Just curious if the flavors come out well with wild.Anonymoushttps://www.blogger.com/profile/06491792435458666877noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47286627305914148782014-10-20T14:36:21.921-04:002014-10-20T14:36:21.921-04:00Yes it can be frozen. I prefer it served cold. Enj...Yes it can be frozen. I prefer it served cold. Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79829764954807323312014-10-20T12:17:45.102-04:002014-10-20T12:17:45.102-04:00Chef John, could this be frozen and thawed when re...Chef John, could this be frozen and thawed when ready to use? Also , is it supposed to be served cold or room temp? ThanksCdghttps://www.blogger.com/profile/01231510662310709338noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59961731509861649472014-10-09T14:02:17.156-04:002014-10-09T14:02:17.156-04:00You can definitely taste some orange, otherwise we...You can definitely taste some orange, otherwise we wouldn't have added. And of course you can leave it out!<br />Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44340654610375456872014-10-09T07:14:37.139-04:002014-10-09T07:14:37.139-04:00Hi chef John. Im french and when i eat rilletes i ...Hi chef John. Im french and when i eat rilletes i dont taste orange. So i was wondering if we could taste the orange, and if yes, if we could leave them out.Anonymoushttps://www.blogger.com/profile/00369921125001624207noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14639475693040040832014-09-30T12:59:35.476-04:002014-09-30T12:59:35.476-04:00This MUST be refrigerated.This MUST be refrigerated.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com