Tag: soft unsalted butter

Duck Rillettes – It Only Tastes Like Duck Butter with Extra Butter

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying in a little butter, duck fat, and duck gelatin, you’ll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.


The key here is to mash the large chunks of cold duck with the warm duck fat and gelatin. As the meat breaks down, the fat cools and turns the whole bowl into creamy duck spread heaven. Pack it in a crock, keep it sealed with a layer of fat, and you have an incredibly tasty snack that will last long into the winter months.

Some chefs prefer to let the duck sit overnight with the rub on, and “potpourri” in, but I skip that step, and instead let the duck cool in it’s own juices after roasting, and then sit overnight in the fridge, to continue developing flavor. Once made, it can be enjoyed right away, but if you can hold off a few days, it will really come into its own. Or eat right away, and in a few days.


I know it’s a little early for edible holiday gift ideas, but keep this one in mind. The only problem is, once you’ve given duck rillettes as a gift, you’ll never give a gift as good. Just a little heads-up. That aside, I really hope you give this preserved duck spread a try soon. Enjoy!



Ingredients for about 3 cups of Duck Rillettes:
1 whole duck (about 4 1/2 pounds)
– For spice rub:
1 1/2 tablespoons kosher salt
2 generous teaspoons fresh ground black pepper
2 teaspoons dried thyme
– For the potpourri:
12 cloves garlic
six 1/4-inch slices fresh ginger
3 bay leaves
peel from 1 orange (only orange parts)
1 generous bunch fresh thyme

– Roast duck at 250 F. for about 5-6 hours, or until meat pulls away from the bones

To finish:
cold pulled duck meat
1 tablespoon Armagnac or cognac or other brandy
2 tablespoons soft unsalted butter
2-3 tablespoons warm duck fat (add as needed)
2 tablespoons warm duck stock
2 teaspoons parsley
1 teaspoons chive
1/2 teaspoon orange zest
1/2 teaspoon Dijon mustard
salt and fresh ground black pepper to taste
pinch of cayenne

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Rosemary Shrager’s Victoria sponge cake

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Rosemary Shrager makes this classic British cake recipe look effortless with an easy to follow step-by-step guide – so treat the family to this freshly baked cake next time you have an hour to spare.

  • Makes: 1

  • Prep time: 30 mins

  • Cooking time: 25 mins

    Plus 10 minutes cooling time

  • Total time: 1 hr 5 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

This Victoria sponge cake will keep up to a week in an airtight container or you can freeze the individual cake bases without the filling on them, to make the cake at a later date.

Ingredients

  • 220g soft unsalted butter, plus extra for greasing
  • 220g caster sugar
  • 4 large eggs
  • 220g self-raising fl our
  • 6 tbsp raspberry jam
  • 1–2 tbsp icing sugar

Method

  1. First prepare two 20cm sandwich tins by greasing them well with butter. Line the base of each tin with a circle of baking parchment cut to fit.
  2. Put the soft butter and the sugar in a large mixing bowl. Beat the butter and sugar together until fluffy and almost white in colour. This is easiest with an electric beater but you can also use a wooden spoon.
  3. Lightly whisk the eggs together in a small jug or bowl. Add to the butter mixture a little at a time, beating constantly.
  4. Now sift in the flour in 3 or 4 additions. Fold in the flour each time with a large metal spoon. Be careful not to knock the air out or the cake will be heavy.
  5. Divide the cake mixture equally between the 2 sandwich tins and level the surface. Place on the middle shelf of an oven preheated to 180°C/Gas Mark 4 and bake for 25–30 minutes, until well risen and golden brown.
  6. To check if the cakes are done, press one gently in the middle with your finger – it should spring back up. If you’re still not sure, insert a skewer in the centre – if it comes out clean, the cake is cooked through.
  7. Remove the cakes from the oven and leave in the tins for 10 minutes. Then run a knife around the edge of each one to loosen it if necessary. Turn out the cakes on to a wire rack. Leave to cool completely. Peel off the baking parchment and put one of the cakes on a serving plate.
  8. Spread the raspberry jam over the top of the cake. Put the other cake on top of the jam. Then sift the icing sugar over the top through a fine sieve.

By Rosemary Shrager’s Absolutely Foolproof Classic Home Cooking, published by Hamlyn, £18.99.

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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