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Writer's pictureLemonTree

Duck Rillettes, Pickled Pine Mushroom, Pine Mushroom Powder, Black Garlic Mayonnaise


I had some duck legs left over from my aged duck earlier in the week and thought the best way to use it was to make a duck rillettes. It's the start of winter and the end of pine mushroom reason. I wanted to tie this with earthy autumnal notes, acidity and texture from the pickled pine mushrooms, earthy flavour from the pine mushroom powder and the burst of umami added by the sweet black garlic mayonnaise.


Difficulty: High

Time: Lost count, they are all components from various prior cooks

Serves: 4


Ingredients

Duck Rillettes

- 2 aged duck legs (or normal duck legs)

- 1 clove black garlic sliced

- 4 tbsp duck fat

- salt

- pepper


Duck Sauce

- 1 cup of duck stock*

- 2g gelatin powder


Pickled Pine Mushrooms

- 4 medium size pine mushrooms finely sliced with mandolin

- 1 cup verjus

- salt


Pine Mushroom Powder

- 2 medium size pine mushrooms finely sliced with mandolin

- salt


Black Garlic Mayo

- 2 tsp black garlic dressing or puree

- 2 heaped tbsp good quality mayonnaise


* Recipe for the duck stock can be found here.


Method

Three Days Before

1. Season the duck legs well with salt and pepper, place it in a ziplock bag with the black garlic and duck fat. Cook in a 68 degree sous vide bath for 24 hours.


Two Days Before

1. Take the duck legs out of the sous vide bath. Let it cool completely before shredding it into small pieces with hand.


2. Sprinkle the gelatine powder to the duck stock in a small saucepan. Let it sit for a minute, before bring it the stock to boil over medium heat. Mix well to ensure the gelatine is fully dissolved.


3. Pass the duck stock through a sieve and incorporate it gradually into the shredded duck. Mix well, taste and adjust the seasoning as required.


4. Place the duck mixture into rectangular silicon mould, cover with glad wrap and let it set in the fridge overnight. This should make at least 4 portions.


5. For the pine mushroom powder, place the sliced mushrooms on a dehydrator tray. Dehydrate it at 50 degrees for 3 hours or until fully dried. Once fully cooled down, put the dried mushrooms in a spice grinder and blitz into a fine powder. Season with salt and keep in an airtight container.


One the Day

1. Make the pickled pine mushroom but adding the sliced mushrooms with verjus and salt in a small bowl. Let it pickle for at least 30 minutes.


2. Make the black garlic mayo by mixing the black garlic dressing with the mayonnaise. Set aside.


3. Assemble by taking the rillettes out of the mould. Arrange the pickled pine mushrooms on top and sprinkle with pine mushroom powder with a sieve.


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