(Serves 5 pax)


1.8kgDuck (leg)
500gDuck fat from the same duck
10gBay leaf
20gThyme fresh
20gPepper corn(crushed)


  • Clean the duck legs from the excess fat and reserve the same in a pot.
  • Place the duck legs in a dish, skin down and sprinkle salt, pepper, thyme, bay leaf, and garlic. Cover it and let it rest for 12 hours.
  • Add little water to the fat and melt it on slow fire then pass it through a fine strainer.
  • After marinating, debone the legs and place them skin down in the fat, so they are fully covered (add some oil if you do not have enough duck fat).
  • Heat the fat and let the legs confit at 70-80°C until nice and tender.
  • Cut onions in brunoise and confit them separately in some duck fat.
  • Remove legs from fat and mash with a potato masher, add onions.
  • On an ice bath stir slowly the required fat till observing a nice paste consistency.
  • Once done, let it rest for some time in the refrigerator and serve on toast with fresh onion rings.


Recipe : DUCK RILLETTE Recipe : DUCK RILLETTE Reviewed by Newzpot on January 10, 2022 Rating: 5
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