Rillettes de Canard

Preparation info
  • Serves

    2

    • Difficulty

      Easy

    • Ready in

      1 hr 40

Appears in
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This is absolutely the best way to use leftover duck, and it’s still the most delicious sandwich filling I know...

Ingredients

  • 1 duck carcass, or 2 duck legs
  • 200 ml dry white wine

Method

Cut the duck into manageable pieces and place in a saucepan. Add all the remaining ingredients, then cover with a tight-fitting lid and simmer gently for ½ hours, stirring frequently. Check the liquid level and add a little more wine if needed. By this time the duck meat should have separated from the bones. Remove the bay leaf, thyme twig and bones from the meat. Spoon the remaining mixture in