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Duck rillette served in a rustic jar with bread and pickles
Rich and flavourful duck rillette perfect for appetizers

Traditional duck rillette

Author: Flavelo
Recipes Starters
Rillette is the pinnacle of French bistro culture, essentially a coarse, shredded meat pate preserved by its own fat. We confit (simmer in fat) the duck meat for long hours at a low temperature until it falls off the bone. Spread on toast with a little gherkin, it is the perfect starter.
🕒 Prep Time 30 mins
🍳 Cook Time 4 hrs
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Thick-walled pot (e.g. cast iron)
  • Sterilised jars

Instructions

1 ✓

Rub the duck legs with the salt, pepper and cloves. Place in a bowl, cover and marinate in the fridge for 24 hours.

Tip: Salting prepares the meat: draws out water and seasons (dry cure).
2 ✓

The next day, wipe the moisture off the legs. Melt the duck fat in the pot. Add the meat, garlic and herbs. The fat should completely cover the meat!

Tip: If the meat sticks out, it will dry out. The fat insulates it from the air and direct heat.
3 ✓

Place in a 120°C oven (or cook on the hob on the lowest possible heat) for about 3-4 hours until the meat falls off the bone by itself.

Tip: This is confit: the meat cooks in fat, not roasts. It becomes tender, not crispy.
4 ✓

Remove the meat, discard skin and bones. Shred the meat into strands with a fork (do not mince!).

Tip: The fibrous structure is the essence of rillette.
5 ✓

Mix the Cognac and enough melted fat from the cooking liquid into the meat fibres to get a juicy, creamy mass. Taste, salt if needed.

Tip: The fat will hold it together after setting.
6 ✓

Press into clean jars, pour a layer of clean fat on top (airtight seal). Refrigerate for at least 24 hours before consumption.

Tip: The fat layer protects the meat from oxidation (rancidity).

Recipe FAQ

Why wait so long to eat?
Freshly made, the flavours of the fat and meat are still separate. During resting (maturation) in the fridge, the flavours meld together.

Ingredients

  • 4 whole Duck legs
  • 500 g Duck fat
  • 3 cloves Garlic
  • 10 g Fresh thyme
  • 2 whole Bay leaves
  • 15 g Salt
  • 5 g Ground black pepper
  • 30 ml Cognac or Brandy
  • 2 g Ground cloves