Duck Rillettes


Duck Rillettes

Duck Rillettes
Duck Rillettes

This spreadable yet chunky paste suffers from a public-relations problem because it calls for a lot of duck fat. While it is true that you can add much less fat than the amount used in traditional recipes, you still need some fat to achieve the desired moistness and a melting texture. The easiest way to make the rillettes is to shred the meat from duck confit, stir together the shredded meat and some fat, and season the mixture with spices. Serve chilled with little toasts and cornichons (small sour pickles).


– 4 confit Pekin duck thighs, or 2 confit mullard duck thighs.

– 1/3 cup rendered duck fat, cooled to room temperature.

– 1½ teaspoons quatre-épices.

– 1 teaspoon salt, or to taste.


Step 1:
Pull off and discard the skin from the duck thighs, then pull the meat from the bones and discard the bones. Shred the meat with your fingers or by piercing the pieces with 2 forks and pulling the forks in opposite directions.

Step 2:
Place the meat in a bowl, pour in the fat, and add the quatre-épices and salt. Stir until combined. Cover with plastic wrap and chill well before serving. Serve in a small shallow serving bowl or 4-ounce ramekins for individual servings.

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