Sometimes simple is best, and this is simply the best. Who has time to confit duck legs this time of the year, so a packet of pulled duck from IGA is just fine and dandy. (Serves two with drinks)
1pkt cooked pulled duck
100gms unsalted butter
Half a large firm mango
1/4c dried cranberries
2cm knob of fresh ginger, crushed
Zest of a lime
Small chilli, deseeded, chopped finely
1/4c chopped coriander
2tb white wine vinegar
Salt and pepper
Sourdough baguette, sliced
To make the nut brown butter, pop the butter in a small saucepan and heat until it starts to split. As it foams, remove the foam and keep for later. The clear clarified butter that is left is what you want to get nice and hot and keep cooking until it becomes a lovely nut brown colour and set aside.
Empty the packet of duck into a microwave bowl and heat it for about 1 minute on high, including the jelly, cos it’s delicious! This makes shredding the duck easier. Add a few spoonfuls of the brown butter to the duck once it’s all shredded and stir through, check for salt as this stage as I found the bought duck quite salty. Add a good grinding of black pepper and remove to a serving bowl. Pack it down so it’s quite dense. Pour over the remaining brown butter and pop into the fridge for at least an hour.
To make the salsa, add the vinegar and cranberries to a bowl to macerate for a few minutes, take a mango cheek and chop it into small chunks, add to the cranberries. Then add the rest of the ingredients and stir, check for chilli hotness. I only used half the Thai red chilli I had in the freezer from last summer and it near burnt the tip of my tongue off. Add more mango if necessary. I did.
Slice the baguette into finger width slices, spread with the saved butter foam and spray with a little oil if not enough butter, and bake in a moderate oven until golden.
Serve the duck rillette with the spicy sweet tangy mango salsa and open a bottle of chilled Contentious Character Pinot Gris and share with a loved one.