Duck Rillettes
Made by slowly confiting duck before shredding and preserving it in duck fat, rillettes is a classic French charcuterie. This recipe focuses on simple ingredients, careful technique and time.
Servings 4
Ingredients
- 2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 2 cloves garlic, coarsely chopped
- 2 sprigs thyme
- 1 small shallot, finely sliced
- 1 bay leaf, crushed
- 2 duck legs, 500-600 g or 18-20 oz
- 10-11 oz duck fat, enough to fully submerge the duck legs
- 1 tbsp Dijon mustard
- 2 tsp brandy or cognac
- 1-2 tbsp cooking liquid from the confit
- lemon juice, to taste
- salt, to adjust
Instructions
Method
Cure (12-24 hours)
- Combine salt, pepper, garlic, thyme leaves, shallot and bay leaf.
- Spread this mixture over the duck legs. Cover with cling film, lightly pressing down and refrigerate overnight or up to 24 hours. This process sets the foundation, so don’t rush it.
Rinse and dry
- Lightly rinse off the marinade and pat completely dry. You want clean seasoning, not aggressive salinity.
Confit
- Submerge the legs fully in melted duck fat.
- Cook low and slow at 85–95°C for about 2.5–3 hours, until the meat comes away easily from the bone.
Pick and shred
- Remove the legs from the fat.
- Strain and reserve the fat. (Deep fry French fries, replace neutral oils for pan frying, fold into shredded potato for duck-fat potato rösti... just a few uses for this liquid gold.)
- While still warm, pick the meat from the bone and shred by hand. Aim for a rustic but spreadable texture, not too fine or pasty.
Build the Rilettes
- In a bowl, combine the warm shredded duck, Dijon mustard, brandy and a splash of the melted fat.
- Season with a squeeze of fresh lemon juice and salt, as needed and mix gently. You’re looking for a spreadable, moist texture that is neither greasy nor dry.
Set
- Lightly pack into a small jar with a lid.
- Pour a thin layer of duck fat over the top to create a seal.
- Chill at least 4 hours (overnight is better). Serve with crackers or sliced baguette.