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Duck Rillettes

This recipe outlines the classic French preparation of duck rillettes. A whole duck is slow-cooked in its own rendered fat with aromatic spices, then shredded and combined with butter, brandy, and fresh herbs. The rich, savory spread is packed into dishes, sealed with a layer of duck fat, and chilled until firm, perfect for appetizers.
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Total Time 19 hours 5 minutes
Course lunch/dinner
Cuisine French
Servings 12 people
Calories 5370.5 kcal

Equipment

  • 1 Dutch Oven or Large Heavy-Bottomed Pot Essential for rendering fat and slow-cooking the duck confit.
  • 1 Fine-mesh Sieve For straining rendered duck fat, ensuring a clean texture.
  • 1 Large Mixing Bowl For combining the shredded duck meat and aromatics.
  • 2 Forks or Meat Shredder For efficiently shredding the tender duck meat.
  • 4 Ramekins or Small Terrine Dishes For packing and serving the rillettes.

Ingredients
  

Main

  • 1.5 tablespoons kosher salt
  • 2 teaspoons ground black pepper or more to taste
  • 2 teaspoons dried thyme
  • 12 cloves garlic
  • 1 bunch fresh thyme plus more for garnish
  • 1 orange zest cut into thin strips
  • 6 1/4 inch thick slices fresh ginger
  • 3 bay leaves
  • 1 duck
  • 2 T unsalted butter softened
  • 1 T brandy
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chives
  • 1/2 teaspoon Dijon
  • 1 pinch cayenne pepper
  • salt
  • 1/2 teaspoon orange zest
  • 2 teaspoons thyme leaves or to taste

Instructions
 

  • Pat the duck dry. Remove excess fat from the cavity and skin. Score the duck skin lightly.
  • Combine kosher salt, ground black pepper, and dried thyme. Rub generously over the entire duck, ensuring it's well coated.
  • Place 12 cloves garlic, 1 bunch fresh thyme, orange zest strips, ginger slices, and bay leaves into the duck cavity or around the duck pieces in a Dutch oven.
  • Slowly render the duck fat over low heat in the Dutch oven. If necessary, add extra duck fat to cover the duck entirely. Cook very slowly, uncovered, for 2-3 hours, or until the duck is extremely tender and easily falls from the bone.
  • Carefully remove the duck from the pot. Strain the cooking fat through a fine-mesh sieve and reserve. Let the duck cool slightly.
  • Once cool enough to handle, shred the duck meat from the bones using two forks, discarding skin, bones, and any sinew. Place shredded meat in a large mixing bowl.
  • Add softened unsalted butter, brandy, chopped fresh parsley, chives, Dijon mustard, cayenne pepper, 1/2 teaspoon orange zest, and 2 teaspoons thyme leaves to the shredded duck.
  • Add about 1/2 to 1 cup of the reserved, warm (but not hot) rendered duck fat to the mixture. Mash and mix thoroughly until well combined and the rillettes have a spreadable consistency.
  • Season with additional salt and pepper to taste. Pack the rillettes firmly into individual ramekins or a terrine dish, smoothing the top surface.
  • Pour a thin layer of the reserved, cooled (but still liquid) duck fat over the surface of the rillettes to seal. Garnish with fresh thyme. Refrigerate for at least 6 hours, or overnight, until completely firm before serving.

Notes

Achieving exceptional duck rillettes hinges on proper confit technique. Ensure the duck is cooked very slowly and gently submerged in its fat until incredibly tender, allowing it to easily shred. Thoroughly render and clarify the duck fat; this pure fat is key for both cooking and sealing the rillettes, contributing significantly to their rich mouthfeel and preservation. When mixing the shredded duck, warm the reserved fat slightly so it emulsifies smoothly with the softened butter, brandy, and aromatics. Don't be shy with seasoning; the rillettes should be robustly flavored. Chilling is crucial for setting the texture and allowing flavors to meld.