Name: Rillettes
Yield: Makes 2 cups, enough for 8 first-course or hors d’oeuvre servings
Cuisine: French
Ingredients: ⅔ cup rendered duck fat, cool or at room temperature, plus additional for pouring over the finished rillettes, if desired; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; Toasted French country bread or crackers; ¼ teaspoon ground white pepper; 4 confit duck legs

Preparation info

Makes 2 cups , enough for
8
first-course or hors d’oeuvre servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

This incredible mixture of duck confit and fat isn’t served much outside of France, perhaps because the sight of all the fat sends a lot of us screaming. But if one dish can make you forget your diet, this is it. Once you have made the confit, rillettes are easy to prepare—just work together some shredded confit with some duck fat and spices.