Check out the recipe: www.allrecipes.com/Recipe/239783/Duck-Rillettes/
@TheLadyEclipse
9 жыл бұрын
This was INCREDIBLE! My fiance is French and is always talking about duck confit and other duck recipes he grew up eating. I wanted to do something extra special for his birthday, so I tried this recipe and he loved it! He couldn't believe it was homemade! Thank you so much!
@sungondese
4 жыл бұрын
You have good taste in men
@markr8690
4 жыл бұрын
Are you still with him ?
@Mr.56Goldtop
Жыл бұрын
What about a duck pate? That looks like What this would have become if he would have kept mixing it.
@KelyrinYourSafeSpace
10 жыл бұрын
I am french and traditional "Rillettes du Mans" (which are with pork, indeed) are one of my favorite things ever ! These duck rillettes look fantastic and are so mouth watering :D As usual, I love your soft and singing voice
@intrepidnick2939
7 жыл бұрын
I bought a freakishly small wooden spoon the other day just because of you John. :P My life is now complete. ;)
@Alphonselle
5 жыл бұрын
it's called a wooden teaspoon
@givemesubssoicangetaplaybu5183
5 жыл бұрын
@@Alphonselle Pfft. Maybe to you, uncultured sausage.
@arthas640
4 жыл бұрын
It pisses me off but my grandma had a collection of various sized wooden utensils including 4 different sized wooden spoons and my cousin stole all of them 😡
@MlLKMAN
2 жыл бұрын
Thank you for posting this video. I made this recipe with 2 ducks, following the presentation. Perhaps the only thing I would change is to remove the meat from the bones before putting in the fridge. It's easier to separate the meat and discard the herbs when they are not covered in solid duck fat. I ended up rewarming the whole roasting pan with the ducks in order to save every drip of the duck fat :-) Just a minor detail, my rilettes turned out absolutely spectacular and this will be my go to recipe in the future.
@marionhein6059
Ай бұрын
I wouldn' t separate it before it might dry out..
@pter7531
7 жыл бұрын
Greetings from la Bretagne, France, home of the porc (Hénaff!) and fish (!!!) rillettes. Your recipe is amazing, thank you very much!! Cheers, Pieter
@BoxJelly88
6 жыл бұрын
I recently made this for xmas. Quite a process but well worth the effort. It made more than I was expecting but all was eaten. The orange zest on the top is a must as the two go so well together. Next time I will add Grand Marnier.
@charliereyes372
10 жыл бұрын
This is another great addition to a charcuterie platter, thank you chef John!
@karennicole1092
8 жыл бұрын
FREAKISHLY SMALL WOODEN SPOON FOR BEST SUPPORTING ACTOR!!
@TheMrplayitsafe
8 жыл бұрын
+Karen Nicole Those spoons make awesome rice scoopers. Oh nvm I didn't realize how small it really was when I commented.
@TheRealNormanBates
6 жыл бұрын
Personally... I found the FSWS to be a bit too wooden.
@sminstudios
6 жыл бұрын
And Best Leading Actor... Harry Knuckles
@FezCaliph
4 жыл бұрын
Chef*
@jelsner5077
Жыл бұрын
One thing I appreciate about Chef John is that his instructions are easy to follow.
@Juliamay67
8 жыл бұрын
This looks amazing. What an awesome host/hostess gift during the holidays. Yum.
@abnveteran
10 жыл бұрын
This looks amazing! I want a unforgettable picnic and this is just what I needed!
@kevincostello1319
7 жыл бұрын
Love peaking in your fridge when you go in... Great mustard!
@d.h.fremont3027
5 жыл бұрын
Thank you, Chef John. You are turning me into a chef.
@cremebrulee4759
2 жыл бұрын
Thank you for this wonderful recipe! Helen Rennie shows how to make pork rillettes, and she mixes them using a stand mixer with a paddle blade. Less muscle required that way.
@kinnyjohnston1805
Ай бұрын
I been making this recipe for years and every time I make it for French people they fall in love with the rillet.
@bewareofwil
10 жыл бұрын
Videos like this makes me glad I'm not a vegetarian.
@andrewsmith1037
9 жыл бұрын
As usual Chef John, a fantastic recipe. Worked exactly as you explained, though we had a huge duck and I had to adjust some of the ingredients. We got 3 1/2 pints from our batch minus the several quality checks I needed to perform. Now the hard part, waiting.
@sekhmet2003
10 жыл бұрын
This sounds like a brilliant Christmas gift. How long should it last in the fridge? A few days to set, then a few more to eat? Or would the fat preserve it for weeks?
@Kavriel
10 жыл бұрын
From what i know : 2 days to set, If you sterilise your jar you could get extra days, perhaps even a week of preservation, but generally speaking people advocate to not eat it after a week of making it. And once it's open, it's 3/4 days until it gets bad, give or take.
@L_Bocua
10 жыл бұрын
Danielle Angel untouched (so when the fat on top is still intact), you can keep rilettes for about 3-4 weeks in a cool place. It used to be a method to preserve meats.
@L_Bocua
10 жыл бұрын
LiLo Oh, I just read on a French culinairy blog it should keep for up to 6 months as long as there are no air pockets inside!
@sekhmet2003
10 жыл бұрын
Hey! Fantastic! Just what I had imagined. Great gift then. Thanks for the research!
@silvermediastudio
10 жыл бұрын
Danielle Angel Properly preserved and stored, it can last half a year or more. Look up canning and preserving methods for more.
@WobblesandBean
10 жыл бұрын
My pet duck began to peck the screen while watching this with me. You heard it here folks, Chef John's food is SO good, it'll turn a duck into a cannibal!
@badjujuwan
10 жыл бұрын
Pet duck??? Please post a picture.
@Tap2EarnTips
10 жыл бұрын
hope you're not using your pet duck for making this dish
@badjujuwan
10 жыл бұрын
***** She's using his brother.
@WobblesandBean
10 жыл бұрын
***** Nah. He's too cute to devour.
@Mamamiaia-2015
5 жыл бұрын
Wobbles and Bean ducks will eat duck meat if they get ahold of it. Poultry birds are ruthless
@oggyreidmore
10 жыл бұрын
I love how lately you've been making "recipe with a side of X" and then that leads nicely to a new video about that side of X. Love all your videos, Chef!
@scottyg9167
4 жыл бұрын
Yet again.... utter deliciousness, presented oh so educationally!
@hagawi2404
8 жыл бұрын
I tried it, with a twist, instead of dry Thyme I used dry tarragon an Fresh Thyme I used rosemary, and instead of plain slat I used truffle salt, and man the smell was exceptional, I knew I was on the right track the moment I had that full nose feel of it. Thank you Chef John. sorry for straying off the original recipe. and oh I used truffle olive oil instead of butter and duck fat.
@SSchithFoo
6 жыл бұрын
A Rebel.. I like that
@Sandwichplss
6 жыл бұрын
I wouldnt skip on the duck fat tbh, but straying from the recipe is what cooking is about
@adrienneterzen2604
5 жыл бұрын
Your interpretation sounds really awesome
@TicTacZac12
10 жыл бұрын
I can't believe I'm up at 1:30 am watching a guy making Duck Rillettes, what am I doing with my life 0_0
@Marvie4
10 жыл бұрын
Making it delicious.
@Frühobst
10 жыл бұрын
wasting it. that s what youtube and in the older days tv is known for. I am infected too by the wasting your life virus.
@Frühobst
10 жыл бұрын
***** really? that they were wasting their life? how come? where do you know that from and what were they apparently wasting their life with (without tv)?
@BowlingRalls
10 жыл бұрын
Bettering yourself?
@iamrawring
10 жыл бұрын
i feel you!
@BillHalliwell
7 жыл бұрын
G'day Chef John, Outstanding method for Duck Rillettes. On visits to France I have been lucky enough to have rabbit rillette, quail rillette even chicken rillette. This can be done with almost any poultry as well as the traditional pork rillettes. Basically with any poultry or meat that naturally has copious amounts of natural fat. It is conceivable that it is possible with Wagyu steak given that it has such a high concentration of interstitial fat. Thank you! Cheers, BH
@loudesngozi7166
3 жыл бұрын
Thanks this my first time seeing how to prepare duck rillettes,i will try it for my family
@vanscoyoc
10 жыл бұрын
One of Chef John's best recipes IMO.
@isabellamorgan7026
8 жыл бұрын
Great personality very entertaining funny thanks for the great recipes.
@michaelah8538
2 жыл бұрын
Very good recipe and easy to follow instructions. Thanks!
@NinaGrkovic
10 жыл бұрын
Oh, wow. Just wow. I don't think I'll be making this any time soon, but it looks amazing and thank you for that, chef John!
@teatrpovska
10 жыл бұрын
WE love you Chef John. You read our minds with the crosstini :D
@phoghat
9 жыл бұрын
Cooking has been my hobby for a while, and I first saw a chef John recipe on a certain site that says something about "all recipes", I tried that and we liked it so much (BTW< Chicken breast with mushrooms) that I have tried a few of his recipes and haven't found a bad one yet
@mochitsune
10 жыл бұрын
New foodwish video at 1am in the morning? Hooray! I'm so glad my phone alerts me when there's a new video.
@13c11a
5 жыл бұрын
You teach us so many wonderful things. I think you should open a cooking monastery. Oooooommmm.
@TakkiToes
10 жыл бұрын
I love the tutorial inside a tutorial aspect in this video. I would give it two thumbs up if I could. I'm doing it irl instead.
@AriyeleRessler
10 жыл бұрын
CAN.NOT.WAIT. thumbsed up before even watching :)
@chulopapi812
2 жыл бұрын
One of my favourite american dish ! Thanks
@badjujuwan
10 жыл бұрын
What's awesome about this video is now you realize why certain foods cost so much - 4lb duck is reduced to this. If I see a 16oz jar for $3.99, I'll just tell them to save their pigeon pate for someone else.
@tjrzippy5203
10 жыл бұрын
made it and loved it vary much im going to try making a bed of leaks next time under the duck. i thank it will only add a nice veggy bit to it... i have 4 ducks left from my last hunntting trip . i thank you so much im from buffalo amherst lockport ny and hope you keep cooking for all the of us on here ...
@danielhaynes2362
8 жыл бұрын
i love you chef john
@GuyCruls
9 жыл бұрын
superb explanation supported by superb photography and editing and superb smartypants humour! superb recipe. perfect.
@angelika9729
Жыл бұрын
I just put the washed and seasoned duck in a tight-fitting stainless steel pot with a lid. In the evening I put this in the oven at 120 degrees C. In the morning I switch off and let the duck cool down. Then I scrupulously remove all bones, joints and vegetables if stuffed. I skim some fat for the mirror. The meat is chopped up a little. Everything together, i.e. meat, residual fat and sauce, now goes into the bowl of the food processor. Using the K-beater, I stir the mass until it's my preferred consistency. Maybe spice it up a bit. Then I fill the "Ri-ett" into jars with screw caps, pour some fat on the mass and close them. Once completely cooled, I put one glass in the fridge and the others in the freezer. So I always have very good rillette on hand. Greetings and bon appetit!
@wankZkills
10 жыл бұрын
Hello John, you are my inspiration while I cook, you've helped me a lot in the kitchen and I really hope you keep up with all these great vids!
@LudvigIndestrucable
7 жыл бұрын
This is absolutely the time to use a crockpot rather than the oven, also, use forks to shred the meat and add a little water when cooking, it helps the fat form an emulsion and be less cloying.
@SuperMarcoPolo7
4 жыл бұрын
My fiancé is from France and we eat pâté all the time! Great stuff
@pinkysuspegasus
5 жыл бұрын
Hey, just a quick question, concerning the duck skin - do you add it to the relletes or does it belong to the "scraps"?
@Trevlee74
3 жыл бұрын
I’ll be honest. I’ll probably never make this or have the pleasure of eating it. But I’m damn glad it exist, and you made it.
@dvillalba3d
10 жыл бұрын
Thank you Chef John! Great alternative for those who can´t eat Foie Grass!
@April4YHWH
4 жыл бұрын
I’m currently roasting the duck as I type. This is my second time making this recipe and I cannot wait to tuck into a bite or two of this. It’s amazing on its own, but also great in a green salad or mixed into whatever vegetables you’re sautéing. This is one food I dream of. 😋
@mrbarrylewis
10 жыл бұрын
Holy wow I need to try this
@burroaks7
3 жыл бұрын
get feceated
@MattyMackDaddy21
7 жыл бұрын
100% a comedy channel masquerading as a cooking show. John can't stop, he wont stop. Also you're the Danny Cordray of your avian pate.
@CookingWithCows
10 жыл бұрын
If you can do it with pork, you can do it with duck... first thought: Duck sausages!
@heyitsmeshaz
10 жыл бұрын
duck sausages are delish!
@Yousei85
10 жыл бұрын
pulled duck
@brunobacote1
10 жыл бұрын
Duck BACON!!!!
@Snackton
10 жыл бұрын
brunobacote1 Oh that sounds magnificent... JOHN! Start experimenting!
@DeLePlays
10 жыл бұрын
my first thought was pulled duck bbq sandwiches or baked potatoes!!
@michaeljdauben
8 жыл бұрын
Oh! My mouth won't stop watering now.
@Lithilic
10 жыл бұрын
I don't really care for duck but this looks like a good way to prepare it that I'd be curious to try.
@AndrzejKowalewski
2 жыл бұрын
I'm just cooking the duck. Cannot wait for the final effect.
@FezCaliph
4 ай бұрын
How was it? 😊
@tomsparks6099
5 жыл бұрын
I made this starting yesterday. Can't wait for the final after fridge time. I used a crockpot to cook duck on low for 7 hours. Messy, but you got get in there and get every last scrap of meat. All else was strained and thrown into stock pot. I advised picking through the meat for pin bones and cartilage. Also, don't overfill your jars. Mine squirted duck fat when I closed them.
@lclkm
10 жыл бұрын
I love you Chef John, but there no way I am doing this, it is too professional for me!
@dictionaryqueen
10 жыл бұрын
Probably not something I would want to eat or make, but I absolutely loved watching you make it :) Thanks Chef John!
@DDelilahM
10 жыл бұрын
This is one of my favorite foods of all time! Great recipe! Can you also do other kind of pate' ? Id love a good recipe thanks so much!
@dashudashu1326
11 ай бұрын
Absolutely excellent. How long will it last in fridge? Important point. Thanks.
@tearo
8 жыл бұрын
"If times are tough just go with brandy" HAHAHAHAHAHAHHAHAHAHAHAHAHAHAHA
@crystalhuynh4775
Ай бұрын
So yummy 😋 , i may can use slow cooker, thank you for your sharing Sir 🙏❤
@terryrogers-kulick9499
3 жыл бұрын
Love all your videos, Chef John!
@jarir25
10 жыл бұрын
I love this channel!
@puggirl415
4 жыл бұрын
What a nice easy method. I have had to break down a whole duck, season it by burying it in salt thyme, garlic and, pepper. Then I had to confit the seasoned duck parts. Then pick the meat off and use a stand mixer to slowly shred it while adding duck fat and butter inside and on top. Yikes. That took at least 2 -3 days to finish. Never did it again. I will try this method tho. Much less active time. I like that.
@DownMichael
9 жыл бұрын
You're my favourite food video star.
@violentinstincts
9 жыл бұрын
made them with one whole 3Kg duck and half kilo of pork belly for oomph, turned out right. added sage, clementines in the cavity for added juicyness, green pepper instead of black, and a touch of garlic juice in the finished product for added bite.
@thebloc3195
10 жыл бұрын
Yes, you dont pronounce the S, but with or without a S, rillettes are delicious :D I'm a big fan of your recipes and I will definitely try this! Remember to keep some of that precious fat for potatoes!!!!
@foo8lover
10 жыл бұрын
It's pronounced ''ri-yette'' :) Thanks for this, looks delish. I must try !
@thomasbernecky2078
2 жыл бұрын
I finally made this, and I'm taking it for my first Thanksgiving in 2 years with my family up in Buffalo. Thanks Chef John. Happy Thanksgiving .
@m.theresa1385
2 жыл бұрын
This is on my to-do for tomorrow, glad to hear yours was a success! Happy Thanksgiving!
@KTFRabbit
7 жыл бұрын
I bought a whole duck at the Dutch market. I think I will use it to make this. I am slow cooking some legs for confit right now.
@fealubryne
5 жыл бұрын
I've been wanting to make this, but don't have easy access to duck and am reluctant to practice on something that expensive. Seriously pondering attempting a chicken version first, to make sure I don't screw it up. Won't be as decadent, but might make for a decent trial run.
@EndlessBeatGrooveJN
10 жыл бұрын
I agree, rillette is one of the best food there is in my country ;) I'm vegetarian and rillette is the thing I realy realy miss to taste! Super as always chef John! Only a bit disappointed with not home made mayonnaise you used in your previous video :P
@pressgurkan
7 жыл бұрын
I made this. Its absolutely divine
@cybrunel1016
7 жыл бұрын
If you're on your way out, rillettes is the way to go, with a big smile on your face :)
@chantalpuissant3960
2 жыл бұрын
Unfreezing the duck.will make this again tomorrow, it’s just delicious
@arnldcdedmon
10 жыл бұрын
i think your ready for that jelly!! HILARIOUS!!!
@robertmccluskey1076
Жыл бұрын
How long will it keep in the frig? Can it be frozen?
@mfcyeahyouknowme
10 жыл бұрын
Now I'm drooling on my Android, thanks Chef. lol
@vegasuberman9382
5 жыл бұрын
Hey Chef John ive got my duck in the oven right now cant wait to see how it turns out
@phillipmarsh4886
4 жыл бұрын
you are AMAZING chef John!!!!!!! Thank you!!! Funny I was thinking I could do pork too then you said it!!!!
@alanvonau278
5 жыл бұрын
Hmm, pâtés, terrines, and rillettes...food of the gods.
@Larryd1001
10 жыл бұрын
Duck potted meat.. Looks good but I think I would stop and eat when duck was through roasting in oven.
@nickPOPmusic
6 жыл бұрын
But the flavor after mixing it with the fat is unbelievable!
@lalitaratan1664
10 жыл бұрын
Love ur voice and your cooking
@M37b1bruce
10 жыл бұрын
Nicely done, can I vote twice?
@sid1662
10 жыл бұрын
Great cook, funny bugger! Thanks for the tips and bits!
@ShawdiR
10 жыл бұрын
Thanks Chef John! This looks great!
@foodmedium447
3 жыл бұрын
Will be trying this recipe soon.
@cascooter
5 жыл бұрын
You had me at duck....God wouldn't have made duck so delicious if he didn't want us to eat it.
@paradisoperduto4900
5 жыл бұрын
Can you also keep it in the pantry for long storage or only in the fridge?
@jimdowell1729
10 жыл бұрын
i have a question! but first thank you for this seemingly awesome food! but when picking off the meat, should i not include the skin and just have only the meat of the duck? thank you thank you for this! ive really impressed my gf with all your videos! cheers!
@azzeddine602
6 жыл бұрын
You the man
@MrGlennJohnsen
10 жыл бұрын
I usually make this for Christmas :)
@jeffgangloff4642
10 жыл бұрын
I'm not even sure what the hell I just watched but it looked phenomenal.
@tammystratford7079
5 жыл бұрын
I'm a huge fan of papillote. I prefer parchment over foil.
@RaZieL2193
10 жыл бұрын
On dirait la recette de ma grand mère, excellent !
@haris.saputra.
2 жыл бұрын
I'm asian, and most of your ingredients are unfamiliar to me. But i coukd imagine spread that duck on white bread with some eggs. Looking good
@adamdearing6560
2 жыл бұрын
Does this have to be roasted covered? I'm thinking a little smoke in the pit might add a little something extra.
@Skutchiamo
10 жыл бұрын
So how long will this last for if sealed properly? Define properly? Does putting in the fridge extend the length of time? Does keeping it longer increase flavor? SO many unanswered questions i dont know what to do with myself!
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