Chicken in garters - Duck rilettes

Regular blog Nina Řeháčková, hipsterky, moms 2 guys and a great cook. "Inspires everywhere around you. It's not just about a specific place, it is also a situation that I happen during the day. I prefer writing posts along with recipes that day and cook over which they think. I cook to your taste, taste or friends of my children. "

 
Duck rilettes

This meat spreads in the 15th century from the Touraine region of the Loire. This is not pate how someone might mistakenly domívat but wonderfully supple meat spreads, bathed in fat, which can be prepared in several variations.

The meat of your choice first fry in lard and then immediately quenched with large množstvým quality wine with the addition of spices and herbs, which is a bay leaf, allspice, thyme, rosemary, it may be, however, and the whole cinnamon and cloves. The combination depends only on you, on your taste and choice cuts of meat.
  The best-known option is pork rillettes, but can also prepare the chicken, rabbit, pheasant, rooster, but today we připravýme duck.
I would just like to add that this mass goodies will delight all absolutely Meat eaters. Every time I do rillettes to the party, so for him always dusty. It can also prepare the glasses and gift to your loved ones, you pluck at his hands.
 
Prescriptions

1 duck, thyme and rosemary to taste (I give two large sprigs of rosemary and thyme same množsvi)
2 clove garlic chopped very Jem, 2 balls of allspice, 5 balls cycle of peppercorns, 2 bay leaves, 700 ml white wine, salt, pepper, plenty of time - at the duck version about 5 hours

Duck properly clean it, and inside, odkrojíme all the fat and get rid of the skin. Carve a duck to 6-8 parts and all parts prosolíme. Skin and some fat into small pieces and vypražime in a pot in which we cook rillettes. At fried fat since all parts we duck. OPEC from all sides. Add the remaining ingredince and pour wine. Let it boil for about 10 minutes without the lid to make wine easily evaporate. Subsequently, cover and cook for 4 hours on a very low flame. Then all the meat with bones and spices carefully remove the perforated ladle. Clean the meat from the bones, Tear, put back into the oil and the wine broth of duck and cook for another hour. After 5 hours of cooking this goodness, almost all liquid is evaporated, if necessary, so meat with salt and pepper, and then filled into suitable containers, squeeze the little spoon to lard came to the surface and let it harden in a cool place.

If you like, besides the already mentioned spices, you can do rillettes add the zest of oranges.