Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.

Gallery

Recipe Summary

prep:
1 min
cook:
5 mins
additional:
1 day
total:
1 day
Servings:
3
Yield:
3 cups duck rillettes
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Spice Rub:
Potpourri:

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.

    Advertisement
  • Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.

  • Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.

  • Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.

  • Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.

  • Pick meat from bones and place in a bowl.

  • Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.

  • Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

Nutrition Facts

460 calories; protein 11.3g 23% DV; carbohydrates 9.5g 3% DV; fat 40.9g 63% DV; cholesterol 83.7mg 28% DV; sodium 3011.2mg 120% DV. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2018
This stuff is great! I am preparing to make it my second time. We have a bunch of hoity-toity friends coming this weekend and they will love it. I have found that Chef John's Crostini Dijonnaise are a perfect match for this spread. I try to follow Chef John's recipes to the letter but somehow manage to forget something or fail to have an ingredient. This is one recipe that will forgive an inexperienced chef. Since I have all the grace of a seal peeling potatoes I find the most challenging part of this recipe to be pulling the cooked meat from the bones. Last time I managed to get just under 24 ounces of meat from a six pound duck. This time I am shooting for 30 oz. If I can manage to find that much meat I'll serve half to the invaders and hide the other half for later consumption. This spread lasts a long time in the fridge (if it is well hidden). Read More
(5)

Most helpful critical review

Rating: 3 stars
05/16/2018
So do I have to chop the garlic, ginger & thyme for the "potpourri"? Or just bung 'em up there?! And later, when taking the meat off the bones, do I include the potpourri or discard? TIA :) Read More
(1)
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2018
This stuff is great! I am preparing to make it my second time. We have a bunch of hoity-toity friends coming this weekend and they will love it. I have found that Chef John's Crostini Dijonnaise are a perfect match for this spread. I try to follow Chef John's recipes to the letter but somehow manage to forget something or fail to have an ingredient. This is one recipe that will forgive an inexperienced chef. Since I have all the grace of a seal peeling potatoes I find the most challenging part of this recipe to be pulling the cooked meat from the bones. Last time I managed to get just under 24 ounces of meat from a six pound duck. This time I am shooting for 30 oz. If I can manage to find that much meat I'll serve half to the invaders and hide the other half for later consumption. This spread lasts a long time in the fridge (if it is well hidden). Read More
(5)
Rating: 5 stars
06/26/2018
Geez is this good. And it's really very easy - just time consuming. I wanted a recipe that used a whole duck since I had one in the freezer. Recipes that don't call for just parts are pretty hard to find! Amazing how much flavor is imbued in the meat from the aromatics. I particularly love how the orange peel sneaks up at the end. Served with cornichons and grainy mustard. Drop dead perfect. Read More
(1)
Rating: 3 stars
05/16/2018
So do I have to chop the garlic, ginger & thyme for the "potpourri"? Or just bung 'em up there?! And later, when taking the meat off the bones, do I include the potpourri or discard? TIA :) Read More
(1)
Advertisement
Rating: 5 stars
09/01/2019
I used Chef John's recipe from a food wishes you tube video, which is very similar. The video is awesome, Chef John is quite the character. I've made this 2x now. Both amazing. I packed the rillettes into Mason jars topped with a layer of duck fat, sprinkled with chives & orange zest. It lasts for months in the refrigerator, the longer it sits, the more flavorful it becomes. Read More
Rating: 5 stars
12/28/2017
Astounding flavors! I followed this recipe to the letter and it was not as complex as it initially seems. The hardest part was gathering all of the ingredients and that wasn t a big deal. Frankly this is simply a roast duck that s been mixed with some fabulous flavors and the process is nice t difficult. Try this at least once. You will be more than pleased! I m hooked! Read More
Rating: 5 stars
01/17/2018
I've made this twice and it has come out better than each time. It's really best if you let it sit in the fridge for a week. Great addition to a charcuterie/cheese board and stores for quite a while if you do frequent entertaining. Read More
Advertisement
Advertisement