The special spread is also great for a buffet.
For 30 portions of approx. 50 g each:
5 duck legs (about 2 kg)
2 sprigs of rosemary
4 sprigs of thyme
4 branches marjoram
5 juniper berries
10 black peppercorns
25 g pickling salt
1 organic orange
1 kg of duck lard (preorder at the butcher)
pepper from the grinder
Wash 1 duck leg and pat dry. Remove the skin from the clubs. Wash herbs, pluck the needles and leaflets. Crush spices in a mortar. Rub in clubs with herbs, spices and pickling salt and keep covered for about 2 days.
Eat orange, apple and peeled onion. Melt the duck lard in a saucepan, place the lobes, oranges, apples and onions in the liquid fat (the lobes should be covered). Add 100 ml of water, bring the contents of the pot to the boil. Meat gently for about 11/2 hours. Lift off the fat, allow to cool slightly. While still warm, pluck the pieces of meat from the bones. Skim the duck lard off the meat juice, pass through a fine sieve. Place pieces of meat in a jar, cover with duck lard (200-300 g), keep covered for about 1 day. The remaining lard can be used elsewhere.
3 Mince the duck meat with the fat in an electric chopper. Season with freshly ground pepper and salt if necessary. Fill the finished rillettes into glasses or small containers (if possible without air pockets). Press a piece of parchment paper firmly onto the surface, close the jars. Remove from the refrigerator one hour before consumption.
PREPARATION TIME: approx. 3 hours
MARINING TIME: about 2 days
COOLING TIME: about 1 day
PRO PORTION: approx. 170 kcal, 8 g protein, 13 g fat, 1 g carbohydrates