Rillettes of Duck Recipe

Name: Rillettes of Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 duck, about 5 pounds; 15 ounces barding fat (ask butcher for a layer of pork fat); 1 medium-size onion; 1 medium-size carrot; 6 ounces pork fillet, cut in 4 pieces; 1 garlic clove, unpeeled; 1 medium bouquet garni, containing sage; 1 teaspoon soft green peppercorns; Salt and freshly ground black pepper to taste; 1 3/4 cups dry white wine

Servings: persons

1
Lay duck breast side down.
2
With sharp knife carefully remove skin.
3
Cut off 5 ounces (approximately 1/2 cup) duck fat, chop into fine dice; reserve.
4
Discard skin.
5
Remove meat from carcass, cut meat from the breast and from the thigh in strips.
6
Do not use meat from lower leg.
7
Finely mince barding fat in food processor.
8
Clean vegetables.
9
Cut onion in half horizontally and carrot in half lengthwise.
10
Place barding fat and duck fat in casserole.
11
Add water to barely cover.
12
Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated.
13
Fat should be almost completely melted.
14
Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil.
15
Cover and place over low heat so mixture is barely simmering.
16
Cook 3 hours, stirring occasionally.
17
Remove from heat; remove vegetables and aromatics.
18
Add remaining wine; cover with damp cloth and let cool.
19
Be sure cloth does not touch mixture.
20
When lukewarm mix thoroughly with fingers.
21
Taste, and correct seasoning.
22
Fill a two-quart terrine and cover with foil.
23
Refrigerate for at least two days before eating.
24
Serve with country bread.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 duck, about 5 pounds, 15 ounces barding fat (ask butcher for a layer of pork fat), 1 medium-size onion, 1 medium-size carrot, and more.

Yes, Rillettes of Duck falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rillettes of Duck

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions