Duck Rillettes

Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About
Chez Elles
45 Brick Lane

Reims-born friends Nadia and Lili have created a little Parisian-style bistroquet in the heart of Brick Lane. Once you step inside you could be forgiven for thinking you’re in Paris - every detail of the bohemian, chic interior, from colourful tiles to vintage tableware, feels authentically Gallic. The menu of classic French bistro cooking is all freshly cooked using local British produce where possible. These duck rillettes are a standard at the restaurant, and are truly delicious and easy to make - be sure to save the duck fat after cooking to roast potatoes in.


  • 4 bay leaves
  • 6 sprigs thyme
  • 1 star anise
  • 4 cloves garlic, sliced
  • 6 duck legs
  • 1 litre duck fat
  • salt
  • black pepper


Preheat your oven to 150°C (130°C fan).

Scatter the bay leaves, thyme, star anise and garlic evenly on the bottom of a roasting tin. Season the duck legs with salt and black pepper and arrange in a layer in the tin. Melt the duck fat in a pan and carefully pour over the top. Cover the roasting tin tightly with foil, then put it in the oven and cook for two and a half hours. It is ready when the meat is falling off the bone - you can check this by pushing the meat with a spoon and seeing if it falls away easily.

Leave to cool, then take the duck legs out of the fat and shred the meat off the bone. Mix a few tablespoons of fat (or more, if you prefer a higher fat content) into the meat to give you a terrine - like consistency. Serve with fresh rustic French bread or sourdough.