Preparation info
  • Makes 2 cups , enough for


    first-course or hors d’oeuvre servings
    • Difficulty


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.