Rillettes de Canard — Print Recipe

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.

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.