• Recipe

    Confit Duck Rillettes


    Create a lovely starter in minutes!

    • Serves 4
    • Preparation time 5 mins
    • Cooking time 15 mins
  • Ingredients
    • 2 Confit Duck Legs
    • Salt and pepper
  • Method
    1. Place a defrosted Confit Duck Leg along with all the fat and juices into a pan, cover with water and bring to the boil. Simmer for 10 minutes, then remove from hob and allow to cool.
    2. Remove the legs from the stock, keep the stock.
    3. Separate the flesh from the skin and bones. Place into a bowl. Use the tip of a fork to break up the meat.
    4. Slowly add the reserved stock and fat to the meat, just a little at a time and mix until it binds together and reaches a creamy consistency. Keep any left-over stock for later use.
    5. Season with salt and pepper and store for at least 4 hours in the fridge before serving.
    6. To serve: either spoon into ramekins or form into quenelles using two spoons and serve with sliced bread or toast, garnish with fruit chutney (fig or plum) , and salad leaves or herbs.
    7. Chef's Tip: drizzle over a little Hoi Sin or Plum sauce.
    8. This recipe can also be prepared using our Slow Cooked Chicken Leg, try using sweet chilli sauce as a drizzle.
    9. 1 leg is approximately 3-4 starter size portions.
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