Best 2 Duck Butter Dip Recipes

Indulge in a culinary adventure with our delectable Duck Butter Dip, a luxurious and savory spread that elevates any gathering. This dip, crafted with rich duck fat, aromatic shallots, tangy lemon juice, and a hint of garlic, offers a symphony of flavors that tantalize the palate. Accompanying this exquisite dip are three distinct recipes: Duck Butter Dip with Roasted Garlic, a classic combination that exudes warmth and comfort; Duck Butter Dip with Caramelized Onions, a sweet and savory delight that adds a touch of elegance; and Duck Butter Dip with Herbs de Provence, a Provençal-inspired dip bursting with the vibrant flavors of the Mediterranean. Prepare to embark on a culinary journey that will leave your taste buds craving more.

Here are our top 2 tried and tested recipes!

DUCK RILLETTES

Duck Rillettes image

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 it 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.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes

Time P1DT12h6m

Yield 3

Number Of Ingredients 17

Ingredients

1 ½ tablespoons kosher salt
2 teaspoons ground black pepper, or more to taste
2 teaspoons dried thyme
12 cloves garlic
6 (1/4 inch thick) slices fresh ginger
1 orange, zest cut into thin strips
1 bunch fresh thyme, plus more for garnish
3 bay leaves
1 whole duck
2 tablespoons unsalted butter, softened
1 tablespoon brandy (such as Armagnac)
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon Dijon mustard
1 pinch cayenne pepper
salt and ground black pepper to taste
½ teaspoon grated orange zest

Steps:

Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.
Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.
Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.
Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.
Pick meat from bones and place in a bowl.
Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.
Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

Nutrition Facts : Calories 460.1 calories, Carbohydrate 9.5 g, Cholesterol 83.7 mg, Fat 40.9 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 16 g, Sodium 3011.2 mg, Sugar 0.2 g

DUCK LIVER PâTé

Duck Liver Pâté image

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

Provided by Jacques Pépin

Categories Condiment/Spread Duck Cognac/Armagnac Fall

Yield Makes 1/2 cup, enough for about 16 toasts

Number Of Ingredients 9

Ingredients

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

Steps:

1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your dip will taste. Use fresh duck fat, cream cheese, and herbs.
Don't overcook the duck: Overcooked duck will be tough and chewy. Cook it until it is just cooked through, about 5-7 minutes per side.
Let the dip cool slightly before serving: This will allow the flavors to meld and the dip to thicken up a bit.
Serve the dip with a variety of dippers: Crackers, vegetables, bread, or chips are all great options.
Make the dip ahead of time: You can make the dip up to 3 days in advance. Just store it in the refrigerator until you're ready to serve.

Conclusion:

Duck butter dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is rich and flavorful, with a creamy texture and a hint of smokiness. The dip is also very versatile and can be served with a variety of dippers. So next time you're looking for a quick and easy appetizer, give duck butter dip a try. You won't be disappointed!