Rillettes de Canard

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 40

Appears in

The French Market

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...


  • 1 duck carcass, or 2 duck legs
  • 200 ml dry white wine
  • 100 ml water
  • sea salt
  • freshly ground black pepper
  • 1 clove of garlic, crushed, peeled and chopped
  • 1 pinch allspice
  • 1 bay leaf
  • 1 sprig of thyme


    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 into a small earthenware pot. Pour in any juices, then leave to cool and refrigerate. Serve with crusty bread and green salad.