Duck Rillettes

Duck rillette is almost like a home-made coarse pâté. You can make it with pork or goose, as well.

Other flavours can be added to the duck before cooking to help flavour the cooking fat which will be used to hold the duck together. Orange peel can be left in (as for canard à l’orange) or a clove of garlic, a bay leaf and sprig of fresh thyme. It’s also possible to add some chicken or duck stock to this recipe for a moister flavour.

Duck Rillettes are best served with slices