Alive and Cooking

Duck Rillettes

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2 duck legs

200 g duck fat

2 cloves garlic, smashed

5 sprigs thyme

50 g pistachio nuts, chopped

50 g sultanas, chopped

1 tsp verjuice

salt and pepper

5 slices crusty bread


Preheat the oven to 150 degrees.

Lay the thyme into the bottom of an oven-proof dish. Scatter in the garlic and lay the duck on top. Spoon on the duck fat, sprinkle over some salt and pepper and cover with a layer of grease-proof paper and seal with foil. Roast for 2 hours.

Remove from oven. Once cool, discard the skin and shred the meat.

In a bowl, mix together the duck, pistachios, sultanas, verjuice, a few tbsp of duck fat from the oven dish and remaining thyme leaves. Pop into the fridge.

Drizzle the bread with oil and toast until golden. Serve on a platter with the duck rillette.

Duck Rillettes