ReceptnaptárRillettes de canard (duck rillettes)
Rillettes de canard is one of the finest spreadable pâtés of French charcuterie: slow-cooked, shredded duck meat in its own fat, spread on bread. A classic of French picnics and aperitifs. The layer of fat preserves and protects it.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Rub the duck legs with salt and pepper and refrigerate for 2-4 hours.
- Preheat the oven to 140 °C (125 °C fan). Pack the legs tightly into a deep dish, add the fat, garlic, herbs and wine.
- Cook, covered, for 2.5-3 hours until the meat falls completely off the bone.
- Remove the legs and strain the fat (keep the fat). Pull the meat from the skin and bones and shred gently with two forks.
- Mix in enough warm fat to make a soft, spreadable texture. Season with salt and pepper.
- Pack into small jars or ramekins, pour a layer of fat over the top, and chill to set. Keeps for 2 weeks. Serve with toasted baguette and gherkins.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook slowly at low temperature.
- Shred the meat gently, don't mash it.
- The layer of fat on top preserves it.
- Keeps for 2 weeks in the fridge.
Frequently asked questions
Can it be frozen?
Yes, for 2 months.
Instead of duck?
With pork (rillettes de porc) or goose.
Similar recipes
- Duck confit (confit de canard) · French
- Entenbrust mit Orangensoße (duck breast with orange sauce) · German
- Seared duck breast with Pinot Noir sauce · French
- Roast duck · Hungarian
- Peking duck (simplified home version) · Chinese
- Garbure (south-west French cabbage and bean soup) · French
More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings