Rillette with Mackerel

Ingredients

• 1 small duck breast fillet (ready to cook, with fat layer, about 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 rye bread
• 1 tbsp butter
• 150 g smoked mackerel fillet
• 1 untreated lemon
• 3 sprigs parsley
• 2 tbsp olive oil
• Salt
• pepper (from the mill)
• 2 tbsp trout caviar

Instructions

1. 1.

   Wash, pat dry, remove fat layer and chop duck breasts. Render remaining fat in a pot over medium heat for about 20 minutes. Chop meat and add to fat. Deglaze with wine and ~50 ml water, peel and finely chop garlic, add spices and herbs. Cover and simmer on low heat for about 2 hours.

2. 2.

   Meanwhile, deseed bread and roughly crush in a blender. In a hot pan with melted butter, toast crumbs until golden brown, remove and drain on kitchen paper.

3. 3.

   Shred mackerel fillets. Rinse lemon under hot water, pat dry, zest peel and squeeze juice. Wash parsley, shake dry, coarsely chop leaves. Mix lemon juice with oil and parsley, season lightly with salt and pepper.

4. 4.

   Remove spices from rillette, mash meat, season with salt and pepper, fill jars, let cool.

5. 5.

   Distribute bread crumbs on jars, arrange mackerel fillets over them, drizzle some parsley-lemon dressing, cover with cooled rillette. Spoon remaining vinaigrette over and garnish with trout caviar before serving.