Traditional recipes

Duck rillettes

Duck rillettes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Serves 2

Cooks In2 hours 10 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 718 36%

  • Fat 56.1g 80%

  • Saturates 17.7g 89%

  • Sugars 0g 0%

  • Protein 52.3g 104%

  • Carbs 0.3g 0%

Of an adult's reference intake


  • 2 duck legs
  • 250 g duck fat
  • 2 cloves of garlic
  • 5 sprigs of fresh thyme
  • 50 g shelled pistachios
  • 50 g sultanas
  • 1 teaspoon shallot vinegar

Recipe From

Jamie Magazine

By Laura Fyfe


  1. Preheat the oven to 150ºC/gas 2.
  2. Place the duck legs and fat in a roasting tray, season, then smash and tuck in the garlic and 3 thyme sprigs.
  3. Cover with foil and roast for 2 hours, or until the meat is falling off the bone. Remove from the oven.
  4. Once cool, discard the skin and shred the meat off the bone.
  5. Roughly chop and mix in the pistachios and sultanas, then add the vinegar and remaining thyme leaves. Add enough cooking fat to bind the mixture – this should be about 2 tablespoons. Season to taste.
  6. Delicious served with sourdough toast.

Watch the video: How to Make Potted Duck Rillettes de Canard


  1. Faeshicage

    I thank for the help in this question, now I will not commit such error.

  2. Ordwine

    A good post, after reading a couple of books on the topic, still did not look from the outside, but the post somehow hurt.

  3. Platon

    I find that you are not right. We will discuss it.

  4. Fatin

    Well done guy !!!!!!!!

  5. Tupper

    What necessary words... super, a brilliant phrase

Write a message