Duck rillettes with green peppercorns

Rillettes de canard au poivre vert

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      3 hr

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Traditionally this is a dish that is made with the carcass of a bird. This is why I love French cooking; nothing is ever wasted and every part of the animal is used to create its own dish. I have chosen to make this dish with duck legs as it yields more than the traditional one, but do try making it with duck carcasses if you ever have some left over.