Duck Rillettes

Tender duck meat that shreds with a fork, bound by smooth fat. The texture is supple, flavors concentrated by slow cooking, and the scent of confit fills the kitchen.

• Prep time: 30 min
• Cook time: 240 min
• Difficulty: Medium
• Calories: 743
• Protein: 45 g
• Carbs: 1 g
• Fat: 61 g

Ingredients

• 0.7 kg Duck leg ( deboned and cut into large cubes )
• 166.7 g Duck fat
• 66.7 ml Mineral water
• 10 g Gray sea salt
• 0.7 tsp Black peppercorns ( crushed )
• 2 piece Thyme ( fresh sprigs )
• 1.3 piece Bay leaf
• 0.7 pinch Allspice

Instructions

1. Preparing the duck

   Debone the duck legs if necessary. Cut the meat and fat into 3 to 4 cm chunks. We want regular pieces for even cooking.

2. Starting the cook

   In a cast iron pot, place the duck, duck fat, and mineral water. Add thyme, laurel, gray salt, and four-spice blend. The water will slowly evaporate, leaving only the fat to confit the meat.

3. Slow simmering

   Cook over very low heat, covered. The liquid should just simmer, not boil. After 4 hours, the meat must be so tender it crushes between two fingers.

4. Shredding

   Remove the herbs. Drain the meat, reserving the fat. Using two forks, shred the meat while still hot. We want to keep the fibers, not make a puree.

5. Binding with fat

   Gradually incorporate the filtered cooking fat into the meat. Mix vigorously until the preparation is shiny and supple. The texture must be creamy; it will set when cold.

Chef's tips

• Never blend the meat; use your hands or two forks to keep the fibers intact.
• Let it rest for at least 24 hours in the fridge before eating to let the flavors stabilize.
• For long storage, cover the top of the jar with a layer of set duck fat.

Storage

Keeps for 10 days in the refrigerator in an airtight jar, or several months if covered with a layer of fat.