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🍽️ Creamy Mackerel Rillette with Crispy Breadcrumbs

567 kcal · 30 min · 4 servings

Ingredients

• 1 small duck breast fillet (kitchen-ready, with fat layer, approx. 250 g)
• 100 g duck fat (or goose fat)
• 100 ml dry red wine
• 0.5 garlic clove
• 1 small bay leaf
• 2 peppercorns
• 0.5 tsp freshly chopped thyme
• 0.5 tsp freshly chopped marjoram
• 1 slice dark bread
• 1 tbsp butter
• 150 g smoked mackerel fillets
• 1 unwaxed lemon
• 3 sprigs parsley
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 2 tbsp trout roe

Instructions

1. 1. Wash the duck breasts thoroughly and pat them dry with a kitchen towel.
2. 2. Remove the visible layer of fat from the duck breasts and cut the meat into small cubes.
3. 3. Place the remaining lard in a pot and melt it over medium heat.
4. 4. Render the duck meat cubes in the lard for about 20 minutes.
5. 5. Deglaze the meat with wine and about 50 milliliters of water.
6. 6. Peel the garlic and chop it finely.
7. 7. Add the chopped garlic, spices, and herbs to the pot.
8. 8. Place the lid on the pot and braise the meat on low heat for about 2 hours.
9. 9. Meanwhile, cut off the crust from the bread.
10. 10. Coarsely crumble the bread in a food processor.
11. 11. Melt butter in a hot frying pan.
12. 12. Fry the breadcrumbs in the butter until golden brown.
13. 13. Remove the crumbs and let them drain on kitchen paper.
14. 14. Shred the mackerel fillets into small pieces.
15. 15. Rinse the lemon with hot water and pat it dry.
16. 16. Peel the lemon skin into fine zest strips.
17. 17. Squeeze the juice out of the lemon.
18. 18. Wash the parsley and shake it dry.
19. 19. Coarsely chop the parsley leaves.
20. 20. Mix the lemon juice with the oil and the chopped parsley.
21. 21. Season the mixture lightly with salt and pepper.
22. 22. Remove the spices from the duck meat.
23. 23. Mash the meat finely with a fork or a potato masher.
24. 24. Season the meat puree with salt and pepper to taste.
25. 25. Fill the meat puree into jars and let it cool down.
26. 26. Distribute the crispy breadcrumbs onto the bottom of the jars.
27. 27. Layer the shredded mackerel fillets on top of the breadcrumbs.
28. 28. Drizzle some of the parsley-lemon marinade over the mackerel.
29. 29. Cover the mackerel with the cooled duck meat puree.
30. 30. Add the remaining vinaigrette on top of the rillette.
31. 31. Garnish the dish with trout roe and serve.

Nutrition per serving

• kcal: 567
• Protein: 21 g · Fett/Fat: 49 g · Carbs: 7 g