Duck Rillettes Recipe – Homemade French Duck Spread

Joint the duck (optional)

Cut and split the duck into its individual parts. 

Collect the fat trimmings

Cut off the excess fat from the meat when cutting and save it. 

Render the duck fat

Put the fat trimmings into a pot and render them at a low temperature. Make sure the temperature is not too high. We don’t want to roast the sections, we want to render the fat.

Remove the cracklings

When all the fat has dissolved, you can remove the pieces from the pot. 

Brown the duck breast

Now place the duck breast in the pot with the skin side down. Let them fry lightly in the fat at a constant temperature. If you are making a smaller quantity, you can add the drumsticks directly. They must be placed directly in the fat.

Add the legs

When the duck breasts have shrunk a bit, you can add the drumsticks. The duck parts should now be at least 50% covered with duck fat. If this is not the case, you can add some more fat.

Season and add herbs

Add the thyme, bay leaf, garlic clove, salt and pepper. I keep the seasoning simple so the duck flavor stands out.

Add water

Add enough water to almost cover the duck pieces. The water and fat form the braising liquid.

Braise slowly

Simmer with the lid on at about 90–95 °C (194–203 °F) for 3.5 hours. Only occasional small bubbles should rise. Do not let it get too hot or the meat will dry out.

Test with a fork

Check with a fork. The meat should be easy to pierce and almost fall apart by itself. If not, give it another 30 minutes.

Separate the stock and fat

Remove the meat and pour the broth through a sieve into a fat seperator.

Remove the meat from the bones

Separate the meat from the skin and drumsticks and put it in a bowl. Be careful not to add any skin, tendons or bones to the bowl.

Shred the meat

Pick the meat apart with two forks. Depending on how fine or coarse you want the duck rillette, you can pluck it more or less.

Stir in the stock and fat

Gradually add 50% stock and 50% fat to the meat mixture until it has a nice mushy consistency. The mixture should be a little softer than you want it to be at the end, as the fat will still harden when cooled.

Fill the jars

Pack firmly into clean jars with as few air pockets as possible. Cover the surface with a layer of duck fat to seal it.

Let cool and enjoy

Let the jars cool at room temperature, then close and refrigerate them. Your duck rillette is ready. I like it on crisp toast with salt, pepper and cornichons. Enjoy!