Duck Rillette with Homemade Sourdough Bread

Name: Duck Rillette with Homemade Sourdough Bread
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 servings
Ingredients: 1.4 kg Duck legs and thighs; 500 g Duck fat; 2 tbsp Coarse sea salt; 1 tsp Freshly ground black pepper; 4 pcs Bay leaves; 6 sprigs Fresh thyme; 4 cloves Garlic, lightly smashed; null slices Homemade sourdough bread, for serving

Difficulty

medium

Time

4h 25m

Price Category

expensive

Calories

High

Duck rillette is a classic French delicacy made from duck meat slow-cooked in its own fat. The result is an incredibly tender, flavorful, and rich spread that pairs perfectly with a slice of crispy, homemade sourdough bread. It's ideal as an appetizer, for a picnic, or as an accompaniment to an elegant dinner. Prepare it in advance to allow the flavors to meld, and enjoy the essence of French cuisine!

ingredients

6 Servings

1.4 kg Duck legs and thighs500 g Duck fat2 tbsp Coarse sea salt1 tsp Freshly ground black pepper4 pcs Bay leaves6 sprigs Fresh thyme4 cloves Garlic, lightly smashed0 slices Homemade sourdough bread, for serving

Steps

Prepare and Season

Wash and thoroughly dry the duck legs and thighs. Rub them generously with coarse sea salt and freshly ground black pepper. Place them in a bowl, cover, and refrigerate for at least 12 hours, or up to 24 hours.

Confit the Duck

Preheat your oven to 150°C (300°F). Remove the duck from the refrigerator and wipe off any excess salt. In a heavy-bottomed pot or Dutch oven, melt the duck fat over low heat. Add the duck legs, bay leaves, thyme, and smashed garlic. The duck should be completely submerged in the fat. If not, add more fat. Cover the pot and cook in the oven for 3-4 hours, or until the meat is very tender and easily falls off the bone.

Shred the Meat

Carefully remove the duck legs from the fat and place them in a bowl. Let them cool enough to handle. Remove the skin and bones, then use a fork to shred the meat into small fibers. Strain the duck fat through a fine-mesh sieve to remove any impurities and aromatics.

Combine and Store

Mix the shredded duck meat with enough of the strained duck fat to create a creamy yet fibrous spread. Season with salt and pepper to taste. Press the rillette into sterilized jars or a ceramic terrine, smoothing the top. Pour a thin layer of the strained duck fat over the top to completely cover the meat and prevent air exposure. Refrigerate for at least 4 hours, but ideally overnight, to allow it to set and the flavors to meld.

Serve

Serve the duck rillette at room temperature with fresh, crispy slices of homemade sourdough bread, perhaps with cornichons or pickled gherkins.

Extra Tips

► The rillette tastes best if it rests in the refrigerator for at least a day, allowing the flavors to fully meld.

► Before serving, take it out of the fridge 30 minutes in advance to let it come to room temperature, making it easier to spread.

► If you don't have enough duck fat, you can use pork fat, but duck fat provides the authentic flavor.

Nutrition

	Per 100g	Per Serving 80g
Calories	350 kcal	280 kcal
Protein	18g	14g
Fat	30g	24g
Carbohydrate	0g	0g
Fiber	0g	0g
Sugar	0g	0g