duck rillettes


This refined French appetizer is made by mashing slow-cooked duck with fat and spices into a silky paste.

The duck livers are not in the traditional recipe. I added them and they push the flavor more towards a liver pâté or foie gras. I found I liked it even better that way

As I have never prepared this before, I had to look it up and I adapted the recipe on THIS PAGE.
I did use real Duck Confit instead of a slow-cooked duck.


Pic1: duck rillettes with fat layer
Pic2: serving duck rilletettes - internet pictures


This is what you need for 3-4 cups:

  • 2 duck legs, 2 wings
  • warm duck fat (add as needed)
  • warm duck stock or gelatin
  • S&P to taste
  • Optional:
    • up to 1 shot glass Armagnac or other brandy
      I used cognac instead
    • 1 tsp. parsley, chopped fine
    • ½ tsp. chives, chopped fine
    • ¼ tsp. Dijon mustard
    • pinch of cayenne
    • ½ tsp. orange zest
    • up to 2 duck liver(s), cooked



Pic3: duck confit
Pic4: pull the meat
Pic5: season to taste - internet picture


Pic6: add duck fat and gelatin
Pic7: mash it all together
Pic8: optional: add duck liver


Pic9: transfer to clean mason jars
Pic10: refrigerate & wait, wait, wait ... not yet
Pic11: at last