Duck Rillettes Recipe – French Special
The Duck Rillettes recipe is a classic French charcuterie spread of tender duck (or goose) leg meat that’s been salt-cured, slow-cooked until fall-apart soft, then shredded and mixed with rich duck fat, brandy (or Armagnac), and aromatics like thyme, bay leaves, and parsley. The result is a luxurious, buttery pâté-like spread that’s ideal for spreading on crusty bread or toasting crackers. Whether served as an appetizer or part of a charcuterie board, this dish brings deep French country flavor, indulgent creaminess, and rustic sophistication to any gathering.
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
Duck Rillettes Ingredients:
- 3 pounds duck or goose legs or wings
- 1 cup Kosher or pickling salt
- 3 tablespoons dried thyme
- 2 quarts duck or vegetable stock
- 3 bay leaves
- 1 cup duck fat or butter
- 1/4 cup brandy
- 1 tablespoon minced rue or 2 tablespoons parsley
How To Make Duck Rillettes Recipe :
Begin by mixing the dried thyme and salt together. Rub this mixture thoroughly onto the duck or goose legs, ensuring they are well-coated. Any excess mixture can be placed into a non-reactive container.
Place the salted duck or goose legs into the container, cover, and refrigerate for 12-24 hours. The longer they cure, the saltier the rillettes will become. I prefer salting them in the evening and cooking them around mid-day the following day. When ready, rinse off the cure thoroughly. Arrange the legs in a large pot and cover them with duck stock; add water or white wine if the liquid level does not cover the legs. Add the bay leaves.
Cover the pot and cook either on the stove over low heat or in a 225-degree Fahrenheit oven for 4-8 hours, until the meat is tender and easily falls off the bone. Check after about 2 hours to ensure there is enough liquid. Uncover the pot in the final hour or two to allow some of the liquid to evaporate.
Once the meat is tender, turn off the heat and let the duck or goose legs cool. Ideally, refrigerate everything to allow the fat to solidify (it can be used later).
When cooled, remove and discard the skin, then shred the meat and place it in a large bowl. Taste the remaining stock to gauge its saltiness. You’ll need a bit for the rillettes but be cautious not to oversalt.
Gradually add some of the stock to the shredded meat and mix well with a sturdy wooden spoon until incorporated. Add 2 tablespoons of duck fat and continue beating until the mixture becomes creamy. Add more duck fat gradually until desired creaminess is achieved.
Once the rillettes are creamy and not dry, add 2 tablespoons of Armagnac and half of the minced rue. Mix well. Taste and adjust, adding more Armagnac and rue if desired, ensuring neither overpowers the flavor.
Pack the rillettes into ramekins or a non-reactive container. Tupperware works fine, while a butter crock is ideal. Top with approximately 1/4 inch of duck fat. Cover with a lid or foil and refrigerate. For best flavor, let ripen for at least a week before serving, although it can be enjoyed immediately. Rillettes will keep for at least two months if stored without air pockets and covered with fat; they can last up to 6 months.
Recipe Notes:
Use duck or goose legs (or wings) for deep flavor; cure them thoroughly with salt and thyme for at least 12 hours.
Rinse off cure before cooking; cover with duck stock (or a mix of stock and white wine) with bay leaves to simmer slowly until meat falls off bone.
In the last phase, uncover to allow liquid to reduce so rillettes won’t be watery.
After cooling, remove skin and bones, then shred meat finely for a smooth texture.
Gradually beat in duck fat and a little stock until spread is creamy but not too loose.
Add brandy (or Armagnac) and minced parsley (or rue if available) for aromatic depth; adjust to taste.
Pack into jars or ramekins, seal with a top layer of duck fat to preserve, and chill.
Let it ripen for several days (or up to a week) for flavors to meld.
Store in cool place; properly sealed, it keeps for at least a couple of months when fat layer is intact and no air pockets remain.
