Recipe Series... The Louise Duck Rillette
Nestled among gently rolling hills, The Louise provides luxury accommodation and world class dining in the heart of the Barossa’s world renowned wine country.
Executive Chef Asher Blackford shares his delicious recipe for Duck Rillette with Piccalilli, a sumptuous experience for the senses.
Photos by Connor Patterson.
DISCOVER THE RECIPE
Duck Rillette with Piccalilli
BY ASHER BLACKFORD - EXECUTIVE CHEF AT THE LOUISE
DUCK BRINE
100g caster sugar
70g sea salt flakes
1 tbsp pink curing salt
4 thyme sprigs
2 fresh bay leaves
10 cloves
6 coriander seeds
6 juniper berries
1⁄2 cinnamon quill
Thinly peeled rind of 1 orange and 1 lemon
RILLETTES
1kg duck fat
12 duck legs (about 220g each, trimmed if overly fatty)
2 tsp sherry vinegar, or to taste
2 tbsp green peppercorns in brine, drained well, coarsely chopped
2 tbsp finely chopped sage
2 tbsp finely chopped marjoram
PICCALILLI
250g cauliflower (about ¼ cauliflower), cut into very small florets
225g green beans, trimmed, cut into 1cm rounds
200g radishes, cut into thin wedges
2 small red capsicum, cored and cut into 1cm dice 1 telegraph cucumber, peeled, seeds removed, cut into 1cm dice
55g sea salt flakes
30g cornflour (1/4 cup)
1 tbsp english mustard powder
1 tbsp ground turmeric
2 tsp yellow mustard seeds
1 tsp coriander seeds, ground with a mortar and pestle
½ tsp cumin seeds, ground with a mortar and pestle
500ml white wine vinegar (2 cups)
185g caster sugar
DUCK BRINE
Combine ingredients and 500ml water in a saucepan and bring to the boil, whisking to dissolve salt and sugar.
Remove from heat, add 1.5 litres cold water and cool to room temperature.
Place duck in a large container, pour brine over, cover and refrigerate for 8-10 hrs.
Drain, rinse duck and pat dry with paper towels.
TOMATO RELISH
Preheat oven to 150C. Place duck fat in a large, deep flameproof roasting pan wide enough to fit duck legs in a single layer and melt over medium heat. Add duck (it should be submerged), cover tightly with 2 sheets of foil.
Transfer to oven and cook until meat is tender and pulls easily from bones (3-31⁄2 hours).
Remove duck from fat (duck fat can be cooled and reused 2 or 3 times, but can get salty after repeated use)
Cool slightly then discard skin from duck legs and pull meat from bones, leaving meat in large pieces, in a large bowl, add vinegar, green peppercorns, sage and 60ml duck fat, season to taste and gently toss duck meat pieces to combine to combine.
PICCALILLI
Combine cauliflower, green beans, radishes, capsicum, cucumber and salt in a bowl and toss to combine. Transfer to a colander, place in a large bowl and refrigerate for a day to brine.
Rinse vegetables, drain and set aside. Combine cornflour and spices in a small bowl and whisk in 60ml vinegar to form a smooth slurry.
Bring sugar and remaining vinegar to the boil in a large saucepan, whisking to dissolve sugar. Whisk in slurry and simmer, whisking continuously, until thickened (2-3 minutes). Stir for about 3 minutes, or until mixture no longer tastes floury.
Stir in reserved vegetables and bring back to heat, allowing the vegetables to only just cook.
Cool slightly, pack into sterilised jars, cool and refrigerate for up to a month.
NOTES
Pink curing salt is salt with nitrate added which helps preserve the colour and reduces the risk of botulism. It’s available from specialty food stockists such as The Melbourne Food Ingredient Depot online. If it’s unavailable, just leave it out.
Store in airtight jars, containers or terrine moulds making sure to use some duck fat to create a extra layer of air protection.
Serve with toasted sourdough, crackers, or any preference of charcuterie condiments. In the image we use fermented beetroot, almond tarator, Breaking Bread seeded sourdough, cornichons and house olives.
