Rillettes de Canard

Name: Rillettes de Canard
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8 servings
Cuisine: French
Ingredients: 4 duck legs (about 1kg); 200g duck fat; 3 shallots, finely diced; 4 sprigs fresh thyme; 2 bay leaves; 2 cloves garlic, crushed; 120ml dry white wine; 1 tsp fleur de sel; 1 tsp freshly cracked black pepper; Pinch of allspice

Rillettes de Canard (ree-YET duh kah-NAR)

Duck Rillettes

⏱ Prep Time 4 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 293 kcal

Silky, spreadable shredded duck slow-cooked in its own fat until the fibres melt apart, seasoned simply with thyme and black pepper — the ultimate French charcuterie.

Nutrition & Info

Protein 16.0g

Carbs 1.0g

Fat 25.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

Dutch oven or heavy pot forks for shredding ramekins or terrine

Presentation Guide

Vessel: small ceramic terrine or ramekin

Garnishes: cornichons, Dijon mustard, fresh thyme

Accompaniments: toasted country bread, radishes

Ingredients

4 duck legs (about 1kg)
200g duck fat
3 shallots, finely diced
4 sprigs fresh thyme
2 bay leaves
2 cloves garlic, crushed
120ml dry white wine
1 tsp fleur de sel
1 tsp freshly cracked black pepper
Pinch of allspice

Instructions

1
Season duck legs generously with salt and pepper. Let rest 30 min at room temperature.
2
Melt duck fat in a heavy pot over low heat. Add duck legs, shallots, garlic, thyme, and bay leaves.
3
Pour in white wine. Cover tightly and cook at the barest simmer (or in a 140°C/280°F oven) for 3 hours until the meat falls from the bone.
4
Remove duck, discard skin and bones. Shred meat finely with two forks.
5
Mix shredded meat with enough cooking fat to make a rich, spreadable paste. Season with fleur de sel, pepper, and allspice.
6
Pack into ramekins or a terrine. Seal the top with a thin layer of melted duck fat. Refrigerate overnight before serving.
7
Serve at room temperature with cornichons, Dijon mustard, and toasted country bread.

💡

Did You Know?

Rillettes were originally a preservation method — sealed under a layer of fat, they could last for months in a cool cellar without refrigeration.

Chef's Notes

Equipment Tips

Dutch oven or heavy pot
forks for shredding
ramekins or terrine

Garnishing

cornichons, Dijon mustard, fresh thyme

Accompaniments

toasted country bread, radishes

The Story Behind Rillettes de Canard

Rillettes originated in Tours and the Loire Valley in the 15th century as a way to preserve meat. Balzac called them "brown potted meat, the equivalent of which is unknown in Paris." Duck rillettes remain a cornerstone of French charcuterie boards.

🕐 Traditionally enjoyed apéritif or starter 📜 Origins: 15th century Tours

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