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Duck Rillettes Recipe
This recipe can be made with pork alone (in which case you'll have to increase the proportion of belly pork) or goose.
For 8 people:
- 240g/8 oz Belly Pork, trimmed of its rind and small bones
- 4-6 Duck legs - depending on size (4 Aylesbury's/6 Gressingham"s)
- Duck skin with plenty of fat on it, plus any fat from the cavity
- 1 rounded teaspoon (5ml) Salt and plenty of freshly-ground Black Pepper
- Plenty of freshly-grated Nutmeg, plus a Bay leaf and a big pinch of dried Sage (or 4 leaves of fresh, chopped)
1. Slice and roughly chop the belly pork, remove the meat from the duck legs and put both with the duck skin and fat in a heavy casserole.
2. Add the salt, pepper, nutmeg, bay leaf, sage and about ½ pint/280ml of water.
3. Heat the oven to 140°C/275°F/Gas 1, then cook the mixture on the bottom shelf of the oven for 3 to 4 hours, until the fats have melted and the meat is soft and fully cooked.
4. Place a sieve over a basin, and pour the mixture in.
5. When it’s cooled a little, remove the skin, if it’s still intact, and transfer the meat to a big plate.
6. Tear the meat apart into strands – a fork in each hand is a good way of doing this without becoming greasy.
7. Pack the meat loosely into a bowl (or a preserving jar, if intending to keep the rillettes for some time) and cover with the strained fatty liquid.
8. Make sure that the meat is completely covered with a layer of sealing fat.
Serve by scooping out the rillettes and offer French bread and perhaps a small salad accompaniment.
Butter is unnecessary.