Duck Rillette

By Sean Streete
July 30, 2018
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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.

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