Easy duck & pink peppercorn rillette – Food & Home Magazine
Easy duck & pink peppercorn rillette. Slow cooked duck rillette seasoned perfectly with pink peppercorns served with brioche.
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Cooking tools:
- Baking dish
- Skillet
- Fine-mesh sieve
- Measuring cup
- Mason jar
- Aluminum foil
- Fork
- Mixing bowl
- Spoon
- Bread knife
- Chef's knife
- Cutting board
- Toaster
- Oven
- Stove
- Refrigerator
Ingredients
- 1 tbsp olive oil
- 2 duck marylands
- 1 bulb garlic, halved crossways
- 1 cup white wine
- 1 cup salt-reduced chicken stock
- 1 ½ tsp pink peppercorns, crushed lightly
- 60 g ghee, melted
- 500 g brioche, sliced thinly, toasted
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