Duck Rillette

By Sean Streete
July 30, 2018
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: A method of meat preservation dating back to pre-refrigeration; now being enjoyed as a snack or served as an hors d'oeuvre.Sean Streete

Serves: 6 to 8
Prep time: 35 min
Cook time: 2 hrs 30 min

  • 4 Duck Legs
  • 1 Bouqet Garni
  • 1 Head of Garlic
  • 2 bunches Fresh Thyme
  • 2 quarts Duck Fat
  • 1 cup Crème Fraiche
  • 1 cup Whole Grain Mustard
  • 1/4 cup Clarified Butter
  • tt Kosher Salt
  1. Preparation for the Clarified Butter: Place diced butter in a saucepan; allow to simmer lightly while ladling off impurities. When clarity is achieved, ladle the clarified butter through a cheesecloth and reserve.
  2. Preparation for the Duck Legs: Cure duck legs by submerging them in salt for 2 hours. Rinse the salt off with cold water; pat dry; reserve in a hotel pan.
  3. Preheat oven to 260°F.
  4. In a large stockpot, bring duck fat to a light simmer. Pour over duck legs and aromatics (bouquet garni, garlic, and thyme) and place in oven for about 2 and 1/2 hours.
  5. Remove duck from oven and allow to cool in the fat.
  6. In a mixing bowl, add shredded duck, crème fraiche, chopped thyme and one-half of a garlic clove. Mix together and reserve for plating.
  7. Spoon duck mixture into a mason jar; pour slightly cooled clarified butter (or alternatively a sweet and savory berry compote) over the top to seal; Store in refrigerator.

More Great Recipes:
French|Appetizer|Condiment|Hors D'Oeuvre|Side|Snack|Make Ahead|Serves a Crowd|Slow Cook